Vegetarian Chili

Why You’ll Love This Recipe

• Rich and Filling: Packed with beans, vegetables, and spices for a satisfying meal.

• Healthy and Nutritious: High in fiber, protein, and vitamins.

• Easy to Customize: Add your favorite veggies or adjust spice levels.

• Great for Leftovers: Tastes even better the next day and freezes well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 cup vegetable broth

• 2 tablespoons tomato paste

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Optional toppings: avocado, shredded cheese, sour cream, chopped cilantro

Directions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Cook until softened, about 7-8 minutes.

2. Add Zucchini and Spices: Stir in zucchini, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes to release flavors.

3. Add Beans and Tomatoes: Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.

4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.

5. Adjust Seasoning: Taste and add more salt or spices if needed.

6. Serve: Ladle chili into bowls and top with your favorite toppings.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Variations

• Add Heat: Include diced jalapeños or a pinch of cayenne pepper.

• Use Different Beans: Substitute with pinto, cannellini, or chickpeas.

• Add Grains: Stir in cooked quinoa or brown rice for extra texture.

• Make It Creamy: Add a dollop of sour cream or vegan yogurt on top.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze chili in portions for up to 3 months.

• Reheating: Warm in a pot over medium heat or microwave until heated through.

FAQs

Can I make this chili in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours.

Is this chili gluten-free?

Yes, naturally gluten-free if using gluten-free broth and seasonings.

Can I use fresh tomatoes instead of canned?

Yes, substitute with about 2 cups of chopped fresh tomatoes.

How spicy is this recipe?

Mild by default; adjust with extra chili powder or hot sauce for more heat.

Can I add cheese?

Yes, top with shredded cheese or a vegan alternative.

Is this recipe suitable for meal prep?

Yes, it keeps well and flavors improve after a day.

Can I add corn?

Yes, add 1 cup of corn kernels during simmering.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 3 months.

How do I make it thicker?

Simmer longer uncovered to reduce liquid.

Are these chili beans cooked or canned?

Use canned beans for convenience; cook dried beans beforehand if preferred.

Conclusion

Vegetarian Chili is a wholesome, delicious, and easy-to-make meal packed with nutritious ingredients and bold flavors. Perfect for a comforting dinner or make-ahead meal, this chili is sure to satisfy vegans, vegetarians, and meat-eaters alike.