Vegetarian Chili Recipe

Introduction

This hearty vegetarian chili is packed with flavorful beans, vegetables, and warming spices. It’s a perfect meal for cozy evenings and makes a great option for meatless Monday or anytime you crave comfort food.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 2 carrots, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz.) can black beans, drained, rinsed
• 1 (15.5-oz.) can kidney beans, drained, rinsed
• 1 (15.5-oz.) can pinto beans, drained, rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 cups low-sodium vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Shredded cheddar, sour cream, and fresh cilantro, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Then add the garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
2. Step 2: Stir in the tomato paste, coating the vegetables evenly. Add the black beans, kidney beans, pinto beans, fire roasted tomatoes, vegetable broth, chili powder, cumin, and oregano. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer, stirring occasionally, until the chili thickens slightly and the flavors meld, about 30 minutes.
3. Step 3: Divide the chili among bowls and top each serving with shredded cheddar, a dollop of sour cream, and fresh cilantro.

Tips & Variations

• For a spicier chili, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Swap out any of the beans for chickpeas or black-eyed peas for variety.
• Use vegetable broth with no added salt if you prefer better control over seasoning.
• Add corn kernels or diced zucchini for extra texture and nutrients.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well—freeze in portioned containers for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can prepare the base sauté of onions, peppers, and carrots first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Is this chili gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check labels on your broth and canned goods to confirm they don’t contain gluten-based additives.

Vegetarian Chili Recipe

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This hearty Vegetarian Chili is packed with a variety of beans, fire-roasted tomatoes, and fresh vegetables, seasoned with chili powder, cumin, and oregano. Perfect for a cozy meal, it’s easy to prepare on the stovetop and can be topped with shredded cheddar, sour cream, and fresh cilantro for extra flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 2 carrots, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño, finely chopped

Beans and Tomatoes

• 1 (15.5-oz.) can black beans, drained, rinsed
• 1 (15.5-oz.) can kidney beans, drained, rinsed
• 1 (15.5-oz.) can pinto beans, drained, rinsed
• 1 (28-oz.) can fire roasted tomatoes

Liquids and Seasonings

• 3 cups low-sodium vegetable broth
• 1 tbsp. tomato paste
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro

Instructions

1. Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the chopped onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Add the chopped garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
2. Add Tomato Paste and Beans: Stir in the tomato paste to coat the vegetables evenly. Then add the black beans, kidney beans, pinto beans, fire-roasted tomatoes, vegetable broth, chili powder, ground cumin, and dried oregano. Season with kosher salt and freshly ground black pepper to taste.
3. Simmer Chili: Bring the mixture to a boil, then reduce the heat to medium-low. Let the chili simmer, stirring occasionally, until it thickens slightly and the flavors meld together, about 30 minutes.
4. Serve: Divide the chili into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

Notes

• For a spicier chili, add more jalapeño or include some crushed red pepper flakes.
• Feel free to substitute any of the beans with your preferred variety.
• This chili can be made in advance and tastes even better the next day.
• To make it vegan, skip the shredded cheddar and sour cream toppings or use plant-based alternatives.
• If the chili is too thick, add more vegetable broth to reach desired consistency.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: vegetarian chili, meatless chili, bean chili, healthy chili, easy chili recipe, stovetop chili, fire-roasted tomatoes