Print

Vegetarian Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This hearty Vegetarian Chili is a flavorful and nourishing one-pot meal perfect for a cozy dinner. Packed with a variety of fresh vegetables, beans, and warming spices, this chili offers a balanced, protein-rich dish that is both comforting and healthy. Its mildly spicy profile can be easily adjusted for milder tastes, and it can be topped with your favorite garnishes like cheese, avocado, or cilantro for extra richness and texture.

Ingredients

Vegetables and Aromatics

  • 2 Tbsp olive oil
  • 1 red bell pepper, seeded and chopped
  • 2 jalapenos, seeds and ribs removed, chopped (or 1 green bell pepper, chopped for milder option)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 garlic cloves, minced (about 1 1/2 Tbsp)
  • 2 small zucchini, ends trimmed, chopped (about 1 1/2 cups)
  • 1 1/2 cups frozen corn

Canned Goods and Liquids

  • 2 (14.5 oz) cans diced tomatoes (fire roasted or regular)
  • 1 (15 oz) can tomato sauce
  • 1 3/4 cups low sodium vegetable broth (plus up to 1 cup more to thin if desired)
  • 1 (14.5 oz) can dark red kidney beans, drained and rinsed
  • 1 (14.5 oz) can black beans, drained and rinsed

Spices and Seasonings

  • 2 Tbsp mild chili powder
  • 1 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

Optional Toppings

  • Cheese
  • Avocado
  • Red onion
  • Sour cream
  • Cilantro

Instructions

  1. Saute Vegetables: Heat olive oil in a large pot over medium-high heat. Add the chopped red bell peppers, jalapenos (or green bell pepper for milder chili), chopped onion, and diced carrots. Saute these vegetables for about 3 minutes until they start to soften.
  2. Add Garlic and Spices: Stir in the minced garlic along with chili powder, ground cumin, ground coriander, and smoked paprika. Continue to saute for another 1 to 2 minutes, allowing the spices to toast and release their flavors.
  3. Add Liquids and Simmer: Pour in the diced tomatoes, tomato sauce, and vegetable broth. Season the mixture with salt and freshly ground black pepper to taste. Bring the mixture up to a light boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 minutes to deepen the flavors.
  4. Add Remaining Vegetables and Beans: Stir in the chopped zucchini, drained kidney beans, and black beans. Let the chili simmer uncovered for an additional 10 minutes to allow the zucchini to soften and the beans to heat through. Finally, stir in the frozen corn and cook briefly to warm it.
  5. Adjust Consistency and Serve: If desired, thin the chili with up to 1 cup more vegetable broth to reach your preferred consistency. Serve warm, topped with your choice of optional toppings such as cheese, avocado, red onion, sour cream, or cilantro.

Notes

  • For a milder chili, substitute jalapenos with a green bell pepper or reduce the amount of chili powder.
  • You can add other vegetables like mushrooms or sweet potatoes for more variety.
  • Make sure to rinse and drain canned beans to reduce sodium content.
  • This chili can be stored in the refrigerator for up to 4 days and reheated gently on the stove.
  • For a vegan version, omit cheese and sour cream toppings or use plant-based alternatives.

Find it online: https://lauracooks.com/vegetarian-chili-recipe/