Vegetarian chili
A hearty, cozy vegetarian chili packed with beans, veggies, smoky spices, and fire roasted tomatoes—deeply flavorful, plant-based, and ready in about 30 minutes.
Ingredients
- Base Veggies & Aromatics
- 2 tbsp olive oil — Helps soften veggies and bloom spices.
- 1 large yellow onion diced — Base flavor and sweetness.
- 1 bell pepper diced — Adds brightness and texture.
- 3 cloves garlic minced — Aromatic backbone; sauté just until fragrant.
- Beans & Body
- 1 can kidney beans drained and rinsed — Classic chili beans with a firm bite.
- 1 can pinto beans drained and rinsed — Creamier texture; great for thickening.
- 1 can black beans drained and rinsed — Earthy flavor and deep color.
- Tomatoes & Liquid
- 1 can fire roasted tomatoes — Smoky and rich flavor better than plain diced tomatoes.
- 1 can diced tomatoes — Adds structure and acidity.
- 2 cups vegetable broth — Adjust for thickness preference.
- Spices
- 2 tbsp chili powder — The star of any chili recipe; adjust heat to preference.
- 1 tsp cumin — Earthy warmth.
- 1 tsp smoked paprika — Enhances smokiness from fire roasted tomatoes.
- ½ tsp oregano — Aromatic herbal note.
- Salt and pepper to taste — Adjust throughout cooking.
- Optional Garnishes
- Sour cream or dairy free alternative
- Shredded cheddar or plant-based cheese
- Fresh lime juice
- Avocado slices
- Tortilla chips for crunch
- Chopped cilantro or green onions
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onions and bell pepper and cook 5–6 minutes, stirring occasionally until softened.
- Add garlic and cook 30 seconds, just until fragrant—don’t let it burn.
- Add the Spices
- Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the veggies.
- Stir to coat the vegetables in a fragrant, deep-red seasoning paste.
- This step helps the spices “bloom,” which maximizes flavor.
- Add the Tomatoes & Beans
- Pour in fire roasted tomatoes, diced tomatoes, kidney beans, pinto beans, and black beans.
- Stir well to combine.
- The mixture should already smell like real deal chili.
- Add Broth & Simmer
- Pour in vegetable broth and stir.
- Bring the chili to a gentle simmer over medium heat.
- Reduce heat and cook 20–25 minutes, stirring occasionally.
- It will thicken naturally as the beans break down slightly.
- Taste & Adjust
- Taste the chili and adjust salt, pepper, or chili powder depending on your heat tolerance.
- If you want it thicker, simmer uncovered for 5 more minutes.
- If you want it thinner, add a splash of broth.
- Serve Warm
- Ladle into bowls and top with shredded cheddar, sour cream, tortilla chips, or fresh lime juice.
- This is the moment everything comes together—steaming, hearty, and ridiculously good.
Notes
- Bloom spices in oil to deepen flavor.
- Rinse all canned beans to remove excess sodium.
- Adjust broth amount based on desired thickness.
- Add lime juice at the end to brighten flavor.
- Chili thickens as it cools, so adjust before serving.