This vegetarian chili is a warm and hearty dish packed with colorful beans, veggies, and tasty spices. It’s perfect for a cozy dinner or a gathering with friends!
Plus, it makes the house smell amazing while it cooks. I love topping it with cheese or avocado to make it even better. Can’t resist a good chili night! 🌶️
Key Ingredients & Substitutions
Olive Oil: This is your base for sautéing. If you prefer, you can use canola oil or avocado oil. Both work well and have a mild flavor.
Beans: Kidney and black beans are classic choices. You can substitute with pinto beans or chickpeas if you like! Just make sure to drain and rinse them well.
Vegetables: Use the veggies mentioned here, but feel free to toss in others like zucchini, corn, or even sweet potatoes. They add great texture and flavor!
Spices: The chili powder, cumin, and smoked paprika are key for flavor. If you don’t have smoked paprika, regular paprika works! Just add a little more cumin for depth.
Vegetable Broth: This adds richness, but if you don’t have any, water or even a good quality bouillon cube dissolved in water can do the trick!
How Do I Get the Best Flavor from My Chili?
Building flavor in chili is all about layering your ingredients. Start by sautéing the onions, peppers, and carrots until they’re soft; this releases their natural sweetness.
- Add garlic last when sautéing, so it doesn’t burn and lose flavor. Cook it just until fragrant.
- Toast the spices briefly before adding the tomatoes. This enhances their aroma and taste.
- Let your chili simmer for at least 30 minutes. This is when it thickens and flavors deepen, so don’t rush it!
- Taste and adjust seasoning at the end. A little more salt or a dash of vinegar can brighten it up.
Enjoy making this chili, and don’t hesitate to get creative with toppings! Fresh ingredients like cilantro and cheese make it feel extra special.
Vegetarian Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- 1 (28 oz) can diced tomatoes, with juices
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Shredded sharp cheddar cheese (for garnish)
- Sour cream or plain Greek yogurt (for garnish)
- Bread or cornbread (optional, for serving)
How Much Time Will You Need?
This vegetarian chili takes about 15 minutes to prepare and 30 minutes to cook, giving you a total of about 45 minutes from start to finish. Simple and delicious!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. This will help you sauté the vegetables nicely.
2. Sauté the Vegetables:
Add the diced onion, red and green bell peppers, diced carrots, and jalapeño (if using). Sauté for about 5-7 minutes, or until the veggies start to soften and look colorful!
3. Add Garlic:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. You’ll love the smell!
4. Spice It Up:
Now, it’s time to add the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper. Mix everything together and let it cook for another 1-2 minutes to toast those spices.
5. Pour in the Good Stuff:
Add in the can of diced tomatoes (with juices), both the kidney and black beans, corn, and vegetable broth. Give it a good stir to combine all ingredients.
6. Simmer Away:
Bring your chili to a gentle simmer, then lower the heat to low. Cook uncovered for about 30 minutes, stirring occasionally. This helps the chili thicken and lets the flavors meld beautifully.
7. Season to Taste:
Taste your delicious creation and season with salt and black pepper as you like.
8. Serve with Love:
Dish out the hot chili and garnish with fresh cilantro, sliced green onions, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Everything looks and tastes better with toppings!
9. Enjoy!
Pair your vegetarian chili with crusty bread or warm cornbread for a filling meal. This hearty dish is perfect for chilly days and is sure to please everyone!
This vegetarian chili is flavorful and comforting, making it a wonderful option for a cozy dinner. Enjoy every bite!
Can I Use Other Beans in This Chili?
Absolutely! You can substitute kidney and black beans with pinto beans, chickpeas, or any other favorite beans you have on hand. Just be sure to drain and rinse them before adding!
Can I Make This Chili Spicier?
Yes, you can! Simply add more jalapeño or cayenne pepper to your taste. You can also use hot chili powder or even a dash of hot sauce if you want a kick!
How Long Does Leftover Chili Last?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge and reheat it on the stove or in the microwave.
Can I Make This Chili in a Slow Cooker?
Definitely! Sauté the vegetables in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Enjoy the delicious aroma all day!