Best Vegetarian Chili
This vegetarian chili is hearty, comforting, and packed with flavor, making it a satisfying option whether you're vegetarian or just craving a meatless meal. It’s loaded with a mix of beans, colorful vegetables, and a well-balanced blend of spices that give it depth and warmth. Serve it with toppings like sour cream, avocado, shredded cheese, or chopped cilantro. It stores well, making it perfect for batch cooking and easy reheating throughout the week.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped small or yellow onion
- 2 medium carrots chopped into small ¼-inch pieces
- 1 red bell pepper chopped small
- 1 yellow bell pepper chopped small
- 4 cloves garlic minced
- 1¾ cups low sodium vegetable broth one 14.5 ounce can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 28 ounce can petite diced tomatoes
- 2 15 ounce cans black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 1 cup frozen corn
- Optional Toppings: avocado sour cream, shredded cheese, cilantro, etc.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion, carrots, and bell peppers and sauté for about 8 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans, and corn. Stir well to combine.
- Bring to a boil, then reduce the heat and let the chili simmer uncovered for 35–45 minutes, stirring occasionally, until the carrots are tender. If the chili thickens to your liking after 30 minutes, cover and continue simmering until fully cooked. Taste and adjust seasoning as needed. Serve with your favorite toppings.
Notes
This chili has a gentle heat when made with 2 tablespoons of chili powder. If you're sensitive to spice or using an extra-potent chili powder, reduce the amount to your taste. For more heat, add a pinch of cayenne pepper.
The recipe is easy to adapt with different vegetables. Add firm veggies like sweet potatoes or butternut squash (cut into ½-inch pieces) at the beginning of the cook time. Mushrooms should be sautéed with the onion and peppers. Softer vegetables like zucchini or yellow squash can be added during the last 15 minutes of simmering.
Leftovers keep well in the fridge for up to 4 days. You can also freeze the chili in an airtight container for up to 3 months.
The recipe is easy to adapt with different vegetables. Add firm veggies like sweet potatoes or butternut squash (cut into ½-inch pieces) at the beginning of the cook time. Mushrooms should be sautéed with the onion and peppers. Softer vegetables like zucchini or yellow squash can be added during the last 15 minutes of simmering.
Leftovers keep well in the fridge for up to 4 days. You can also freeze the chili in an airtight container for up to 3 months.