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Vegetarian Chili Recipe

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★★★★★

5 from 120 reviews

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.

Ingredients

Scale

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

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