Vegetarian Chili Recipe

Vegetarian chili is a robust, flavorful dish that’s full of protein-rich beans and fresh vegetables, creating a hearty meal without any meat. This easy recipe uses a blend of spices, tomatoes, and veggies to create a dish that’s both comforting and nourishing. Perfect for cozy dinners, meal prep, or even game day gatherings, this vegetarian chili is as versatile as it is delicious.

Equipment:

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Knife

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Sauté the Vegetables
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add Remaining Vegetables
   Add the red and green bell peppers, carrots, celery, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Beans and Tomatoes
   Stir in the black beans, kidney beans, diced tomatoes, crushed tomatoes, and tomato paste. Mix well.
4. Season and Simmer
   Add the vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until the flavors meld together.
5. Adjust Seasoning and Serve
   Taste and adjust seasoning if needed. Remove the bay leaf before serving. Serve the chili hot, garnished with fresh cilantro and a lime wedge for added flavor.

Presentation Ideas:

• Serve in deep bowls, topped with a dollop of sour cream, shredded cheese, and fresh cilantro.
• Pair with cornbread or warm tortillas for a complete meal.
• Set up a topping bar with options like diced avocado, sliced jalapeños, and crushed tortilla chips for extra crunch.

Tips:

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when adding the other spices.
• If you prefer a thicker chili, simmer for an additional 10-15 minutes with the lid off.
• This chili freezes well, so make a big batch and store in individual containers for easy meals.

This vegetarian chili is a wholesome, delicious meal that’s easy to prepare and sure to satisfy. Packed with flavor and nutrients, it’s a wonderful option for anyone looking to enjoy a meatless meal that doesn’t skimp on taste. Enjoy this cozy chili with all your favorite toppings!

Vegetarian Chili Recipe

This hearty vegetarian chili is packed with beans, vegetables, and bold spices, making it a comforting and satisfying meal. Perfect for a chilly day, this chili is both healthy and easy to make!

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Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium zucchini diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 can 15 oz crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• Fresh cilantro and lime wedges for serving

Instructions

 

• Sauté the Vegetables
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
• Add Remaining Vegetables
• Add the red and green bell peppers, carrots, celery, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
• Add Beans and Tomatoes
• Stir in the black beans, kidney beans, diced tomatoes, crushed tomatoes, and tomato paste. Mix well.
• Season and Simmer
• Add the vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until the flavors meld together.
• Adjust Seasoning and Serve
• Taste and adjust seasoning if needed. Remove the bay leaf before serving. Serve the chili hot, garnished with fresh cilantro and a lime wedge for added flavor.