This hearty vegetarian chili is packed with colorful beans, veggies, and spices that warm you right up. It’s a flavorful dish that’s super easy to make!
I love how I can toss everything in one pot and let it simmer. Plus, it’s great for leftovers! Feel free to top it with cheese or avocado for some extra yum! ☺️
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you don’t have it, avocado oil or vegetable oil can work too, though olive oil adds a lovely flavor.
Beans: The mix of black, kidney, and pinto beans gives a nice variety in both texture and taste. If you’re in a hurry, canned beans are perfect. For a quick switch, try lentils for a different texture!
Spices: Chili powder and cumin are key for flavor. If you don’t have smoked paprika, regular paprika can stand in, but you’ll miss that smoky depth. Adjust cayenne depending on your heat preference.
Corn: Fresh is best, but frozen corn is just as good and saves time. If you prefer no corn, you could use diced zucchini or carrots instead!
How Do I Make Sure My Chili Turns Out Thick and Flavorful?
For a thick chili, start by cooking down your vegetables well. They release juices that help create a rich base. Make sure to simmer uncovered; this allows excess liquid to evaporate, thickening the chili.
- Keep the heat low and stir occasionally to prevent sticking.
- Taste as you cook! Adjust salt, pepper, and spices for the right flavor.
- If your chili is too thin at the end, let it simmer longer or mash a few beans to thicken it up.
Enjoy crafting your perfect bowl of vegetarian chili! It’s versatile and rewarding.
Vegetarian Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, sliced (remove seeds for less heat)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup sour cream or Greek yogurt (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
How Much Time Will You Need?
This delicious vegetarian chili will take about 10 minutes to prep and about 30-40 minutes to cook. In total, you’ll need around 50 minutes to have a tasty pot of chili ready, perfect for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until they are soft and translucent, about 5 minutes. This step builds a great base flavor!
2. Add the Vegetables:
Next, stir in the minced garlic, diced red and green bell peppers, and the sliced jalapeño. Cook for another 3-4 minutes, stirring occasionally, until the peppers have softened.
3. Spice It Up:
Now, sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you like a bit of heat. Stir everything well and let it cook for about 1 minute until those spices release their wonderful fragrance.
4. Mix in the Main Ingredients:
Pour in the crushed tomatoes, vegetable broth, and all the drained beans. Give it a good stir to combine everything nicely.
5. Add the Corn and Season:
Now, toss in the corn kernels and season with salt and black pepper. Bring the chili to a gentle boil so it gets all bubbly and delicious!
6. Simmer and Let It Cook:
Once boiling, reduce the heat to low and let the chili simmer uncovered for 30-40 minutes. Stir occasionally to prevent it from sticking to the pot. This is when the flavors meld together beautifully!
7. Taste and Adjust:
After simmering, taste your chili and adjust the seasonings if needed. If you want more heat, add a dash of cayenne pepper or chili powder!
8. Serve and Enjoy:
Serve your chili hot, garnished with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and top it off with fresh cilantro and sliced green onions. Enjoy your satisfying, warming vegetarian chili! It’s perfect on its own or with some crusty bread or cornbread on the side.
Happy cooking! 😊
Can I Use Different Types of Beans?
Absolutely! Feel free to mix and match your favorite beans. If you prefer, you could also use lentils or chickpeas for a different flavor and texture. Just make sure to cook them thoroughly!
What If I Don’t Have Some of the Spices?
No problem! You can still make a great chili. If you’re missing a spice, simply omit it or use other spices you have on hand. For example, if you don’t have smoked paprika, regular paprika will work, but the smokiness will be different. Adjust to your taste!
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through. You can also freeze it for up to 3 months!
Can I Make This Chili in a Slow Cooker?
Yes! To make it in a slow cooker, follow the sautéing steps for the vegetables first, then add everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s a great way to develop flavors while you go about your day!