Vegetarian Chili

Vegetarian chili became my kitchen go-to on a chilly weeknight when I was low on groceries and even lower on energy and I didn’t want to compromise on flavor or comfort. I tossed together some canned beans, veggies, and spices and hoped for the best and to my surprise it was exactly what I needed warm, hearty, and soul-soothing. I’ve been refining the recipe ever since and each batch is a little celebration in a bowl.

These days, I reach for this vegetarian chili when I want something wholesome and satisfying without too much effort and because it’s full of colorful veggies and protein-packed beans and layered with smoky spices it hits that cozy comfort spot every single time.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bell peppers – They add sweetness, crunch, and vibrant color.
• Red onion – Brings depth and a slight sharpness to the base.
• Garlic – Enhances the entire dish with aromatic richness.
• Diced tomatoes – Forms the juicy, flavorful foundation of the chili.
• Tomato paste – Thickens and intensifies the tomato flavor.
• Kidney beans – Provide protein and texture with earthy flavor.
• Black beans – Add creaminess and another layer of protein.
• Corn – For a pop of sweetness and texture contrast.
• Vegetable broth – Helps all the ingredients simmer together beautifully.
• Chili powder – The key to warmth and bold chili flavor.
• Cumin – Adds smokiness and a subtle nuttiness.
• Paprika – Boosts color and adds mild heat.
• Oregano – Gives the chili a savory herbal edge.
• Salt & pepper – Essential for balance and flavor.

Tools You’ll Need

• Large pot or Dutch oven – I use this to sauté and simmer everything in one place.
• Wooden spoon or spatula – Ideal for stirring as the chili cooks.
• Cutting board and knife – For chopping all the fresh vegetables.
• Can opener – For the beans, tomatoes, and corn.
• Measuring cups and spoons – Helps me get the spice levels just right.

Instructions :

Step 1: Sauté the Veggies

I start by heating a bit of oil in a large pot over medium heat. Then I add the chopped onions and peppers and cook them for about 5 minutes until they begin to soften. I stir in the garlic last so it doesn’t burn.

Step 2: Add the Spices

Next, I sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. I stir everything together for another minute to bloom the spices and make the kitchen smell amazing.

Step 3: Add Tomatoes and Paste

Then I add the diced tomatoes and tomato paste. I stir them well to coat the veggies and let them cook down just a bit.

Step 4: Stir in the Beans and Corn

I pour in the kidney beans, black beans, and corn. I don’t drain the beans too much a little extra liquid helps thicken the chili naturally.

Step 5: Pour in the Broth and Simmer

I add the vegetable broth and bring everything to a low simmer. I let it cook uncovered for about 25–30 minutes so all the flavors have time to mingle and deepen.

Step 6: Taste and Adjust

Before serving, I always give it a taste and adjust the seasoning if needed. Sometimes I add a splash of lime juice to brighten it up.

Tips

I like making a double batch and freezing half it freezes beautifully.

If I want extra heat, I’ll toss in a diced jalapeño or a pinch of cayenne.

For a thicker chili, I mash a few of the beans as it simmers.

A dollop of sour cream or vegan yogurt on top really balances the spices.

Ways to Serve

Topped with shredded cheese, sour cream, and green onions.

Spoon it over baked potatoes for a hearty dinner twist.

Serve it with tortilla chips or cornbread on the side.

Use it as a taco or burrito filling for meal prep lunches.

Frequently Asked Questions

Can I make vegetarian chili in advance?

Yes! This vegetarian chili tastes even better the next day and stores great in the fridge for up to 4 days.

Is vegetarian chili freezer-friendly?

Absolutely. I let it cool completely then portion it into freezer-safe containers. It keeps well for up to 3 months.

Can I add more vegetables?

Definitely. I’ve added zucchini, sweet potatoes, or mushrooms in the past – it’s a flexible recipe.

See You in the Kitchen

I hope you give this vegetarian chili a try! It’s hearty and flavorful and perfect for cozy meals any time of year. I’d love to know how you serve yours or what extra toppings you try!

Happy Cooking!

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