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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Sauté the Vegetables
  2. 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.
  3. Add Remaining Vegetables
  4. 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.
  5. Add Beans and Tomatoes
  6. Stir in the black beans, kidney beans, diced tomatoes, crushed tomatoes, and tomato paste. Mix well.
  7. Season and Simmer
  8. 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.
  9. Adjust Seasoning and Serve
  10. 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.