There’s something truly wonderful about a big bowl of vegetarian chili. Its rich aroma fills the kitchen. This specific recipe offers a hearty blend of beans and vegetables. It’s packed with flavor, making it a comforting meal any night of the week.
I often make a big batch of this easy chili recipe on Sundays. It’s perfect for busy weeknights. Plus, the leftovers taste even better the next day!
Why I Love This Recipe
This vegetarian chili is a game-changer for busy evenings. It’s incredibly simple to whip up. The flavors are robust and satisfying. This meatless chili is also amazingly versatile. It’s a guaranteed crowd-pleaser. Your friends will ask for this easy chili recipe often!
Vegetarian Chili Ingredients
The magic of this vegetarian chili comes from simple, wholesome ingredients working together. It’s a symphony of textures and tastes. Each component plays a vital role in creating that deeply satisfying warmth.
Let’s talk about what makes this bean chili so special:
- Olive Oil: Our base for sautéing. It helps soften the veggies and bloom the spices.
- Onion and Bell Peppers: These aromatics build our flavor foundation. They add sweetness and depth.
- Garlic: A must-have for any savory dish. It boosts flavor wonderfully.
- Crushed Tomatoes and Diced Tomatoes: They create a rich, delicious sauce. The diced tomatoes add lovely little bites.
- Kidney Beans and Black Beans: These hearty beans are the stars. They provide protein and that classic chili texture.
- Corn: Adds a touch of sweetness and color. It balances the other flavors.
- Spices (Chili Powder, Cumin, Smoked Paprika, Oregano, Cayenne): This blend is key! It gives our vegetarian chili its signature smoky, savory, and slightly spicy notes.
- Salt and Black Pepper: Essential for bringing out all the other flavors.
Substitutions and Tips
Don’t have kidney beans? Pinto beans work great! No fresh corn? Frozen or canned are fine. For extra depth, try a tablespoon of tomato paste with the garlic. You can also add a bay leaf while it simmers. Remember, all exact measurements are in the recipe card.
How o Make Vegetarian Chili
Making this delicious vegetarian chili is a breeze! You’ll have a flavorful meal ready in no time. Follow these simple steps. Your kitchen will smell amazing.
Step 1
Grab a large pot. A Dutch oven works perfectly. Heat your olive oil over medium heat. Add the chopped onion and bell peppers. Cook them until they are nice and soft. This usually takes about 8 to 10 minutes. They release their sweetness.
Step 2
Now, add the minced garlic to the pot. Stir it around. Cook for just one more minute. You want it fragrant, not burnt. Garlic adds a fantastic punch.
Step 3
Time for the main ingredients! Stir in the crushed tomatoes. Add the diced tomatoes too. Don’t drain them. Next, add the kidney beans and black beans. Make sure they are rinsed and drained first. Toss in the corn. It adds a lovely sweetness. Stir in the chili powder, cumin, and smoked paprika. Don’t forget the oregano. Add the cayenne pepper if you want some heat.
Step 4
Bring this vibrant mixture to a gentle simmer. Once it’s bubbling, lower the heat. Put a lid on the pot. Let this vegetable chili cook for at least 30 minutes. Honestly, longer is even better for flavor. Stir it occasionally. This helps prevent sticking. The flavors get to know each other.
Step 5
Taste your meatless chili. Add salt and black pepper as needed. This is your chance to perfect the seasoning. Your taste buds know best. Adjust it until it’s just right.
Step 6
Ladle the hot vegetarian chili into bowls. Garnish with fresh cilantro if you like. Shredded cheese or a dollop of sour cream is also delightful. Serve it up and enjoy this hearty meal!
How to Store Vegetarian Chili
This hearty vegetarian chili stores beautifully. Keep cooled leftovers in an airtight container in the fridge. It stays good for up to 4 days. For longer storage, freeze portions in freezer-safe containers. It freezes well for about 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success
- Use high-quality chili powder. It makes a big difference.
- Don’t rush the simmering time. Longer cooking develops deeper flavors in this bean chili.
- Taste and adjust seasonings frequently. Salt and pepper enhance everything.
- For added texture, try adding a can of pinto beans too.
- Prep your veggies ahead of time. This makes weeknight cooking even faster.
- A splash of vinegar at the end brightens all the flavors.
Kitchen Tools You’ll Need
- A large pot or Dutch oven is essential.
- A sharp knife for chopping vegetables.
- A cutting board for prep work.
- Measuring cups and spoons for spices.
- A can opener for beans and tomatoes.
- A sturdy spoon for stirring.
- Ladle for serving the delicious vegetarian chili.
What pairs well with this hearty bowl of vegetarian chili? So many delicious things!
- Serve it with crusty bread for dipping.
- A simple side salad adds a fresh crunch.
- Cornbread muffins are a classic, warm pairing.
- Offer a side of tortilla chips for scooping.
- A refreshing iced tea or cold beer is perfect.
Vegetarian Chili
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful vegetarian chili packed with beans corn and vegetables. This recipe is easy to make and perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 bell peppers (any color) chopped
- 2 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes undrained
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can corn drained (or 1.5 cups frozen corn)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Shredded cheese or sour cream for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened about 8-10 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes diced tomatoes kidney beans black beans corn chili powder cumin smoked paprika oregano and cayenne pepper (if using).
- Bring the chili to a simmer then reduce heat cover and let it cook for at least 30 minutes (longer is better for flavor development) stirring occasionally.
- Taste and season with salt and black pepper as needed.
- Ladle into bowls and serve hot garnished with fresh cilantro shredded cheese or sour cream if desired.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- This chili can be made ahead of time; the flavors meld and improve overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.
How to Store Vegetarian Chili
This hearty vegetarian chili stores beautifully. Keep cooled leftovers in an airtight container in the fridge. It stays good for up to 4 days. For longer storage, freeze portions in freezer-safe containers. It freezes well for about 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success
- Use high-quality chili powder. It makes a big difference.
- Don’t rush the simmering time. Longer cooking develops deeper flavors in this bean chili.
- Taste and adjust seasonings frequently. Salt and pepper enhance everything.
- For added texture, try adding a can of pinto beans too.
- Prep your veggies ahead of time. This makes weeknight cooking even faster.
- A splash of vinegar at the end brightens all the flavors.
Kitchen Tools You’ll Need
- A large pot or Dutch oven is essential. (A stockpot works too!)
- A sharp knife for chopping vegetables.
- A sturdy cutting board.
- Measuring cups and spoons for accuracy.
- A can opener for easy access.
- A ladle for serving.
What pairs well with this hearty bowl of vegetarian chili? So many delicious things!
- Serve it with crusty bread for dipping.
- A simple side salad adds a fresh crunch.
- Cornbread muffins are a classic pairing.
- Offer tortilla chips for scooping up every last bite.
- A refreshing iced tea or a cold beer is perfect alongside.
Frequently Asked Questions
Can I make this vegetarian chili ahead of time?
Absolutely! This bean chili is fantastic for meal prep. The flavors actually deepen and improve when it sits overnight. Just reheat it gently on the stovetop or in the microwave.
What if I don’t have a Dutch oven?
No problem at all! A large stockpot or even a deep, oven-safe skillet will work perfectly fine for making this easy chili recipe. Just ensure it’s large enough to hold all the ingredients.
How can I make this vegetable chili spicier?
You’ve got options for more heat! Add an extra pinch of cayenne pepper or a few red pepper flakes when you add the other spices. You could also add a diced jalapeño with the onions and peppers. Taste as you go!
Can I freeze this vegetarian chili?
Yes, this meatless chili freezes wonderfully. Let it cool completely first. Then, store it in airtight, freezer-safe containers for up to 3 months. It’s perfect for a quick meal down the road.
