Vegetarian Chili Recipe

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices, and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even more spice! Serve it on a cold night with a slice of homemade cornbread. 

Meal prepping? This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. (Add a couple tablespoons of water to loosen it if it’s too thick!)

Also Read: Vegetable Biryani Recipe

Vegetarian Chili Recipe

Recipe by RecipeWikkiCourse: Main

Servings

4-8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

321

kcal

This vegetarian chili is every bit as warm, comforting, and filling as the classic meat-filled version. Three types of beans do the heavy lifting, while warm spices and jalapeño add a little extra heat. Serve it on a cold night with a slice of homemade cornbread.

Ingredients

• 1 tbsp. extra-virgin olive oil

• 1 medium yellow onion, chopped

• 1 red bell pepper, chopped

• 2 carrots, peeled and finely chopped

• 3 cloves garlic, minced

• 1 jalapeño, finely chopped

• 1 tbsp. tomato paste

• 1 (15.5-oz.) can pinto beans, drained and rinsed

• 1 (15.5-oz.) can black beans, drained and rinsed

• 1 (15.5-oz.) can kidney beans, drained and rinsed

• 1 (28-oz.) can fire roasted tomatoes

• 3 c. low-sodium vegetable broth

• 2 tbsp. chili powder

• 1 tbsp. ground cumin

• 2 tsp. dried oregano

• Kosher salt

• Freshly ground black pepper

• Shredded cheddar, for serving

• Sour cream, for serving

• Cilantro, for serving

Directions

• In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
• Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
• Bring to a boil then reduce heat and let simmer, 30 minutes.
• Serve with cheese, sour cream, and cilantro.