Picture a steaming bowl of meatless chili, brimming with vibrant colors and the tantalizing aroma of spices wafting through the air.
There’s something so comforting about this hearty dish, perfect for a cozy night in.
Simple to make yet deeply satisfying, it’s no wonder this chili has become a favorite.
As the beans, vegetables, and spices meld together, they create a symphony of flavors.
Let’s bring this delicious dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 can opener
- 1 measuring cup
- 1 measuring spoons set
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
Creating a timeline for the Meatless Chili recipe will help you manage your time efficiently during prep and cooking. Here’s a suggested timeline:
- Reading the Recipe:
- Duration: 5 minutes
- Start: 0:00
- End: 0:05
- Preparation:
- Total Prep Time: 15 minutes
- Start: 0:05
- Activities:
- Gather all equipment and ingredients: 2 minutes
- Chop onion, garlic, bell peppers, carrots, and zucchini: 10 minutes
- Drain and rinse black beans and kidney beans: 3 minutes
- End: 0:20
- Cooking:
- Total Cook Time: 30 minutes
- Start: 0:20
- Activities:
- Heat olive oil and sauté onion: 5 minutes (0:20 – 0:25)
- Add garlic and cook: 1 minute (0:25 – 0:26)
- Add bell peppers, carrots, zucchini and cook: 5 minutes (0:26 – 0:31)
- Stir in beans and tomatoes: 2 minutes (0:31 – 0:33)
- Add spices and stir: 2 minutes (0:33 – 0:35)
- Pour in vegetable broth and bring to a boil: 5 minutes (0:35 – 0:40)
- Reduce heat, cover, and simmer: 20 minutes (0:40 – 1:00)
- Finishing Touches:
- Stir in lime juice and cilantro: 2 minutes
- Start: 1:00
- End: 1:02
- Resting Time:
- Duration: 5 minutes
- Start: 1:02
- End: 1:07
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute.
Add the red and green bell peppers, carrots, and zucchini, and cook for 5 minutes.
Stir in the black beans, kidney beans, and diced tomatoes.
Add the chili powder, cumin, smoked paprika, salt, and black pepper, stirring to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the lime juice and chopped cilantro.
Remove from heat and let it rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful chili broth.
- Tortilla Chips: Pair with tortilla chips for a crunchy texture contrast.
- Rice: Serve over a bed of rice for a hearty and filling meal.
- Avocado Slices: Top with fresh avocado slices for a creamy addition.
- Shredded Cheese: Sprinkle with shredded cheese for an extra layer of richness.
Storage
Store meatless chili in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Then thaw and reheat.
Freezing
To freeze meatless chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date, and freeze for up to 3 months.
Thaw in the fridge overnight before reheating.
Reheating
To reheat meatless chili, use a stovetop over medium heat.
Stir occasionally until heated through.
Alternatively, microwave on high in a covered dish for 2-3 minutes.
Stir halfway.
Final Thoughts
The meatless chili is a delicious and hearty dish that can be enjoyed by everyone.
It’s perfect for a cozy dinner or a gathering with friends and family.
With its vibrant colors and rich flavors, this chili is sure to be a crowd-pleaser.
It’s easy to customize by adding your favorite ingredients or adjusting the spices to suit your taste.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow and delivers satisfying results.
The combination of fresh vegetables, beans, and spices creates a flavorful and nutritious meal.
Plus, it’s a great option for those looking to incorporate more plant-based dishes into their diet.
Serve it with crusty bread, over rice, or with a dollop of sour cream for an added touch.
Enjoy your delicious meatless chili!
Frequently Asked Questions
Can I Use Canned Diced Tomatoes With Added Spices?
You can use canned diced tomatoes with added spices, but adjust the seasoning. Reduce the chili powder, cumin, and smoked paprika to taste. Taste as you go, ensuring the spices don’t overpower the dish’s balance.
What Can I Substitute for Zucchini?
You can substitute zucchini with yellow squash for a similar texture, or use eggplant for a heartier option. Just confirm you chop them to the same size as zucchini for even cooking and ideal flavor integration.
Is There a Low-Sodium Version of This Recipe?
To make a low-sodium version, use no-salt-added diced tomatoes and beans. Replace 1/2 teaspoon salt with 1/4 teaspoon. Opt for low-sodium vegetable broth. Adjust spices like cumin and smoked paprika for enhanced flavor.
Can I Make This Chili in a Slow Cooker?
Yes, you can make this chili in a slow cooker. Sauté onions and garlic first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Can I Make This Chili Spicier?
Add 1-2 teaspoons cayenne pepper or diced jalapeños to increase spice levels. Introduce them with the other spices to allow flavors to meld. Taste before serving, adjusting heat to preference. Confirm even distribution by stirring thoroughly.
Meatless Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 can opener
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 carrots chopped
- 1 zucchini chopped
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the red and green bell peppers, carrots, and zucchini, and cook for 5 minutes.
- Stir in the black beans, kidney beans, and diced tomatoes.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper, stirring to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes.
- Stir in the lime juice and chopped cilantro.
- Remove from heat and let it rest for 5 minutes before serving.
Notes
