What is the best vegetarian chili recipe ever?

A satisfying vegetarian chili needs hearty ingredients and plenty of seasoning. This Ultimate Vegetarian Chili combines three beans, colorful vegetables, fire-roasted tomatoes, green chilies, and warm spices. Also, simmering everything together for 30 minutes helps the flavors come together while keeping the vegetables pleasantly chunky.

How to jazz up vegetarian chili?

Start with toppings such as avocado, cilantro, cheese, sour cream, pepitas, or lime juice. Then, add jalapeño or serrano if you want extra heat. You can also use smoked paprika instead of regular paprika. As a result, the chili gains another layer of smoky flavor.

How to make the ultimate chili?

First, build flavor by sautéing the vegetables. Next, cook the garlic, spices, and tomato paste for about 1 minute before adding the liquids. Then, give the chili enough time to simmer uncovered. Finally, taste it before serving and adjust the seasoning or consistency.

What can I put in chili instead of meat?

Beans make a filling meat-free base. Black beans, kidney beans, and pinto beans work especially well together. However, you can also add sweet potato, butternut squash, or more diced vegetables. These ingredients add body and texture without meat.

Ultimate Vegetarian Chili : Easy, Satisfying Recipe

Name: Ultimate Vegetarian Chili : Easy, Satisfying Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika or smoked paprika; 1 teaspoon kosher salt; 1 tablespoon tomato paste; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 (28-ounce) can fire-roasted diced tomatoes, undrained; 1 (4-ounce) can roasted diced green chilies, undrained; 2 cups low-sodium vegetable broth; 1 bay leaf; Optional garnishes: chopped cilantro, diced avocado, sour cream, grated cheese, green onions, chives, lime juice, or pepitas

Description

This Ultimate Vegetarian Chili is a hearty one-pot meal packed with three kinds of beans, colorful vegetables, fire-roasted tomatoes, and warm, smoky spices. It is ready in about 45 minutes and makes an easy, filling vegetarian dinner.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 medium carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika or smoked paprika

1 teaspoon kosher salt

1 tablespoon tomato paste

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

1 (28-ounce) can fire-roasted diced tomatoes, undrained

1 (4-ounce) can roasted diced green chilies, undrained

2 cups low-sodium vegetable broth

1 bay leaf

Optional garnishes: chopped cilantro, diced avocado, sour cream, grated cheese, green onions, chives, lime juice, or pepitas

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, red bell pepper, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until slightly softened.

2. Stir in the garlic, chili powder, cumin, oregano, paprika, salt, and tomato paste. Cook for about 1 minute, stirring, until fragrant.

3. Add the black beans, kidney beans, pinto beans, fire-roasted tomatoes with their liquid, green chilies with their liquid, vegetable broth, and bay leaf. Stir well.

4. Bring the chili to a boil over high heat. Then reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally. Add extra broth if you prefer a thinner consistency.

5. Remove and discard the bay leaf. Divide the chili among bowls and add your desired garnishes.

Notes

For thinner, more broth-like chili, add about 1 additional cup of vegetable broth or water.

For a smoother texture, briefly blend part of the chili with an immersion blender, or blend a small portion separately and stir it back into the pot.

To reduce the amount of beans, replace one bean variety with an equal volume of additional diced vegetables.

Sweet potato or butternut squash can replace or supplement some of the vegetables.

For extra heat, sauté diced jalapeño or serrano pepper with the bell peppers.

Cool leftovers before transferring them to an airtight container. Refrigerate for 4 to 5 days or freeze for up to 3 months.

Thaw frozen chili overnight in the refrigerator, then reheat it on the stovetop or in the microwave.

For slow cooker preparation, cook on low for approximately 6 to 8 hours.

You can prepare the chili one day in advance and reheat it on the stovetop before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop

Nutrition

Serving Size: 1 serving
Calories: 409
Sugar: 8 g
Sodium: 680 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Carbohydrates: 69 g
Fiber: 22 g
Protein: 22 g