Veggie Chili Recipe

Imagine a steaming bowl of veggie chili, brimming with vibrant colors and tantalizing aromas.

There’s something comforting about its hearty texture and rich flavors, perfect for a cozy night in.

This simple recipe transforms everyday ingredients into a soul-warming feast, with each step revealing layers of spice and warmth.

As the ingredients simmer and meld together, anticipation builds for the first savoring spoonful.

Let’s bring this delightful dish to life!

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 knife
• 1 measuring cup
• 1 set of measuring spoons

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 can (15-ounce) black beans, drained and rinsed
• 1 can (15-ounce) kidney beans, drained and rinsed
• 1 can (28-ounce) crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Cook & Prep Time

To efficiently manage your time while preparing and cooking the veggie chili, you can follow this timeline:

1. Reading the Recipe: 5 minutes
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work: 15 minutes
   • Gather all the equipment and ingredients listed.
   • Use this time to chop the onion, mince the garlic, and chop the red and green bell peppers.
   • Slice the carrots and celery, and dice the zucchini.
3. Cooking Time: 45 minutes
   • 0-5 minutes: Heat olive oil in the pot and sauté the diced onion.
   • 5-6 minutes: Add minced garlic and cook for another minute.
   • 6-11 minutes: Stir in the red and green bell peppers, carrots, and celery; cook until they begin to soften.
   • 11-14 minutes: Add zucchini and cook for an additional 3 minutes.
   • 14-20 minutes: Stir in black beans, kidney beans, crushed tomatoes, and tomato paste. Add seasonings and pour in vegetable broth.
   • 20-30 minutes: Bring the mixture to a boil.
   • 30-50 minutes: Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.
4. Resting Time: 10 minutes
   • Once the chili has finished simmering, remove the pot from heat and let it rest for 10 minutes.
5. Serving: 5 minutes
   • Garnish with fresh cilantro before serving. Optionally, add lime juice, hot sauce, avocado slices, or shredded cheese.

Adjust the timeline as needed based on your cooking speed and any additional garnishes or toppings you choose to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté until translucent.

Stir in garlic and cook for another minute.

Add red and green bell peppers, carrots, and celery, and cook until they begin to soften.

Add zucchini and cook for an additional 3 minutes.

Stir in black beans, kidney beans, crushed tomatoes, and tomato paste.

Season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper.

Pour in vegetable broth and bring the mixture to a boil.

Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.

Remove the pot from heat and let the chili rest for 10 minutes.

Serve hot, garnished with fresh cilantro.

Serving Tips

• Tortilla Chips: Serve alongside or crumbled on top for a crunchy texture.
• Rice or Quinoa: Use as a base to make the chili more filling.
• Cornbread: Pair with a slice of warm cornbread for a sweet contrast.
• Sour Cream or Greek Yogurt: Add a dollop for creaminess and tang.
• Cheese: Sprinkle shredded cheddar or Monterey Jack for a rich, melty topping.

Storage

To store veggie chili, let it cool completely.

Then, transfer it to airtight containers. Refrigerate for up to 4 days.

Alternatively, freeze it for up to 3 months. Reheat before serving.

Freezing

To freeze veggie chili, let it cool completely.

Then transfer to airtight containers or freezer bags.

Label with the date.

Store for up to three months.

Thaw overnight in the refrigerator.

Reheating

To reheat veggie chili, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave on medium power, covered, in intervals.

Stir between each for even heating.

Final Thoughts

It’s always satisfying to enjoy a warm bowl of veggie chili.

The combination of spices, beans, and vegetables creates a hearty meal that’s both nutritious and delicious.

Feel free to customize the recipe by incorporating your favorite vegetables or adjusting the spices to suit your taste.

Whether you’re a seasoned cook or a beginner, this veggie chili is a simple yet flavorful dish that’s perfect for any occasion.

Enjoy experimenting with different toppings and flavors to make it uniquely yours.

Frequently Asked Questions

Can I Make This Chili in an Instant Pot?

Yes, you can make this chili in an Instant Pot. Use the sauté function for steps 1-5, then add remaining ingredients. Seal the lid, set to high pressure for 8 minutes, and quick release.

Is It Possible to Make This Chili Spicier?

To make it spicier, increase cayenne pepper or add chopped jalapeños. Sauté the jalapeños with the onions for even heat distribution. Consider adding a dash of hot sauce or a sprinkle of red pepper flakes.

What Can I Use Instead of Vegetable Broth?

You can substitute vegetable broth with water, but for more flavor, use chicken or beef broth. For a vegetarian option, combine water with soy sauce or miso paste to mimic the savory taste of broth.

How Can I Make This Chili Thicker?

To thicken your chili, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it in while simmering. Alternatively, mash some beans or add a few tablespoons of tomato paste for a thicker consistency.

Can I Use Fresh Tomatoes Instead of Canned?

Yes, you can use fresh tomatoes instead of canned. Blanch and peel them first, then chop and simmer until they break down. You’ll need about 2 pounds of fresh tomatoes for equivalent consistency and flavor.

Veggie Chili Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main

Cuisine Mexican

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 set of measuring spoons

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 carrots sliced
• 2 stalks celery sliced
• 1 zucchini diced
• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/4 cup fresh cilantro chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the diced onion and sauté until translucent.
• Stir in garlic and cook for another minute.
• Add red and green bell peppers, carrots, and celery, and cook until they begin to soften.
• Add zucchini and cook for an additional 3 minutes.
• Stir in black beans, kidney beans, crushed tomatoes, and tomato paste.
• Season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
• Pour in vegetable broth and bring the mixture to a boil.
• Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.
• Remove the pot from heat and let the chili rest for 10 minutes.
• Serve hot, garnished with fresh cilantro.

Notes

For extra flavor, consider adding a squeeze of lime juice or a dash of hot sauce before serving. You can also top your chili with avocado slices or shredded cheese for added richness. Adjust the level of spices to suit your taste, and don’t hesitate to experiment with different types of beans or vegetables based on your preference.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.