Picture a warm, hearty bowl of vegetarian chili, simmering on the stove and filling your kitchen with the comforting aroma of spices and fresh vegetables.
This easy-to-make dish offers a cozy escape, perfect for chilly evenings or when you crave something indulgent yet wholesome.
As the vibrant ingredients meld together, they transform into a rich and flavorful meal that satisfies both the senses and the soul.
Let’s bring this delightful chili to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 can opener
- 1 measuring cup
- 1 tablespoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup corn kernels
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Vegetarian Chili, follow this timeline:
- Reading the Recipe: 5 minutes
- Take a few minutes to thoroughly read through the recipe, gather all the ingredients and equipment, and understand the steps involved.
- Prep Work: 15 minutes
- Dice the onion, bell pepper, and carrots.
- Mince the garlic and dice the celery.
- Open and drain the cans of black beans and kidney beans.
- Measure out the spices and other ingredients.
- Cooking: 45 minutes
- Minute 1-2: Heat olive oil in the large pot over medium heat.
- Minute 3-6: Sauté the onion and garlic until the onion is translucent.
- Minute 7-11: Add bell pepper, carrots, and celery. Cook until they begin to soften.
- Minute 12-13: Stir in chili powder, cumin, paprika, and cayenne pepper. Cook for 1 minute.
- Minute 14-16: Add black beans, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Minute 17-46: Reduce heat and let it simmer for 30 minutes, stirring occasionally.
- Minute 47-51: Stir in corn and let cook for an additional 5 minutes.
- Resting: 5 minutes
- Remove from heat and let the chili rest to allow flavors to meld before serving.
- Serving: 5 minutes
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic to the pot and sauté until the onion is translucent.
Add the bell pepper, carrots, and celery, and cook until they begin to soften.
Stir in the chili powder, cumin, paprika, and cayenne pepper, and cook for 1 minute.
Add the black beans, kidney beans, diced tomatoes, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir in the corn and let cook for an additional 5 minutes.
Season with salt and pepper to taste.
Remove from heat and let the chili rest for 5 minutes before serving.
Garnish with fresh cilantro if desired before serving.
Serving Tips
- Crusty Bread: Pair with a warm loaf of crusty bread for a delightful texture contrast and to soak up the flavorful chili.
- Steamed Rice: Serve over steamed rice to create a hearty and filling meal that complements the rich flavors of the chili.
- Tortilla Chips: Accompany with tortilla chips for a crunchy side that adds a fun twist to enjoying the chili.
- Avocado Slices: Top with fresh avocado slices for a creamy addition that balances the spiciness of the dish.
- Sour Cream: Add a dollop of sour cream for a cool, tangy contrast that enhances the chili’s depth of flavors.
Storage
To store vegetarian chili, allow it to cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days, or freeze for up to 3 months for longer preservation.
Freezing
To freeze vegetarian chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months for peak freshness.
Reheating
For best reheating results, gently warm vegetarian chili on the stovetop over low heat, stirring occasionally.
Alternatively, microwave on medium power, stirring every 1-2 minutes until evenly heated.
Final Thoughts
Enjoy this hearty and flavorful vegetarian chili, perfect for a cozy meal any time of the year.
Feel free to experiment with different vegetables or beans to suit your taste preferences.
Whether you’re a long-time vegetarian or simply looking to enjoy a meatless meal, this chili is sure to satisfy.
Serve with a side of crusty bread or over rice for a complete meal.
Frequently Asked Questions
Can I Use Different Types of Beans in This Chili Recipe?
Absolutely, you can substitute beans. Try using 15 oz of pinto or cannellini beans for a unique twist. Make certain you drain and rinse them thoroughly. This swap maintains the dish’s texture and complements the chili’s spice profile.
How Can I Make This Chili Recipe Vegan-Friendly?
To make this chili vegan, guarantee all ingredients are plant-based. Use vegan-certified vegetable broth and check canned beans for non-vegan additives. Substitute any optional garnishes like cheese or sour cream with vegan alternatives to maintain flavors.
Is It Possible to Add More Vegetables to This Chili?
Absolutely, you can enhance the chili with additional vegetables. Incorporate 1 cup of diced zucchini or squash, and 1/2 cup of chopped spinach. Add them during step 3, ensuring even cooking and nutrient retention.
What Are Some Alternative Garnishes for This Chili?
You can garnish your chili with 1/4 cup finely chopped scallions, 1/2 cup shredded cheddar cheese, or 2 tablespoons sour cream. For a spicy kick, add 1/2 teaspoon crushed red pepper flakes or 1 tablespoon hot sauce.
Can I Cook This Chili in a Slow Cooker Instead of a Pot?
You can cook the chili in a slow cooker. First, sauté the onions, garlic, and spices on the stovetop. Transfer everything to the slow cooker, set on low for 6-8 hours or high for 3-4 hours.
Vegetarian Chili Recipe
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 can opener
- 1 measuring cup
- 1 tablespoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 cup corn kernels
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic to the pot and sauté until the onion is translucent.
- Add the bell pepper, carrots, and celery, and cook until they begin to soften.
- Stir in the chili powder, cumin, paprika, and cayenne pepper, and cook for 1 minute.
- Add the black beans, kidney beans, diced tomatoes, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in the corn and let cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the chili rest for 5 minutes before serving.
- Garnish with fresh cilantro if desired before serving.
Notes
