Easy Vegetarian Chili Recipe: A Hearty, Healthy, and Delicious Comfort Food

Paula Gallagher on 11/25/2024

A hearty bowl of vegetarian chili garnished with fresh cilantro, surrounded by chili peppers and herbs on a rustic wooden table.

When the weather cools down, there’s nothing better than a steaming bowl of vegetarian chili to warm your soul. This simple yet flavorful recipe combines hearty beans, vibrant vegetables, and aromatic spices for a dish that’s both comforting and nutrient-packed. Perfect for busy weeknight dinners, meal prepping, or feeding a crowd, this plant-based protein chili is endlessly customizable and satisfying for meat-lovers and vegetarians alike.

Ingredients You'll Need

Base Ingredients:

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (red, yellow, or green), diced
2 medium carrots, diced
2 celery stalks, diced

Spices:

2 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper (optional)
1 tsp dried oregano
Salt and black pepper to taste

Beans and Vegetables

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can diced tomatoes (with juices)
1 cup frozen or fresh corn
2 cups vegetable broth

Extras:

2 tbsp tomato paste
1 cup cooked quinoa or bulgur (optional for texture)

Step-by-Step Instructions to Make Vegetarian Chili

Step 1: Prepare Your Ingredients

Before you start cooking, chop all your vegetables and measure out your spices. A little prep ensures the cooking process flows smoothly.

Step 2: Sauté the Base Ingredients

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the garlic, bell pepper, carrots, and celery, and sauté for 5-7 minutes, until the veggies begin to soften.

Step 3: Add the Spices

Sprinkle in the chili powder, smoked paprika, cumin, cayenne (if you want extra heat), and oregano. Stir in the mixture to coat the vegetables evenly and toast the spices for enhanced flavor.

Step 4: Combine the Ingredients

Pour in the black beans, kidney beans, pinto beans, diced tomatoes (including their juices), corn, vegetable broth, and tomato paste. Mix everything well, ensuring the tomato paste is fully dissolved.

Step 5: Simmer to Perfection

Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally to prevent sticking. If you’re using quinoa or bulgur, add it during the last 10 minutes of cooking for added texture and heartiness.

Step 6: Taste and Adjust Seasoning

Before serving, give your chili a taste test. Add more salt, pepper, or spices as desired to suit your taste preferences.

Serving Suggestions

Serve this healthy chili recipe hot, topped with your choice of garnishes like:

Fresh cilantro
Diced avocado
Vegan sour cream
Shredded cheese (or a dairy-free alternative)
Crushed tortilla chips

Pair it with crusty bread, tortilla chips, or serve it over a brown rice, baked sweet potatoes, or as a filling for burritos for a hearty and filling meal. ENJOY!

Health Benefits of Vegetarian Chili

This vegetarian chili isn’t just delicious; it’s also packed with nutrients:

High Protein and Fiber: Beans provide a double punch of plant-based protein and fiber, supporting digestive health and keeping you full.
Rich in Antioxidants: Tomatoes and bell peppers are rich in vitamins A and C, which support a strong immune system.
Healthy Carbohydrates: The addition of quinoa or bulgur provides complex carbs, giving you lasting energy.
Versatility and Gluten-Free: This recipe is naturally gluten-free and can easily be made vegan, depending on your choice of toppings.

Tips for Customizing Your Chili

Add More Veggies: Feel free to swap in other vegetables like zucchini, mushrooms, or sweet potatoes.
Greens Boost: Stir in a handful of spinach or kale during the last 5 minutes of cooking for added nutrients
Meal Prep Hack: This chili tastes even better the next day, making it perfect for meal prep. Store leftovers in airtight containers for up to 5 days in the fridge or up to 3 months in the freezer.
Control the Heat: Adjust the spice level by increasing or omitting cayenne or adding jalapeños or a pinch of red chili flakes.

This easy vegetarian chili recipe is a crowd-pleasing dish that’s as comforting as it is nutritious. It’s proof that meatless meals can be hearty, satisfying, and packed with flavor. Whether you’re cooking for your family, hosting a casual dinner party, or meal prepping for the week, this recipe is sure to become a staple in your kitchen.

Ready to take your healthy eating to the next level? Book a free consultation with our wellness experts to discover more ways to enjoy flavorful, plant-based meals.

FAQ Section

Can I make this chili vegan?

Absolutely! This recipe is naturally vegan if you skip any dairy-based toppings like cheese or sour cream.

How can I make this chili thicker?

For a thicker chili, let it simmer uncovered for an additional 10-15 minutes or mash a portion of the beans with a fork before mixing them back in.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to add a bit more broth since fresh tomatoes tend to have less liquid than canned.

What are the best toppings for vegetarian chili?

Toppings like avocado, crushed tortilla chips, shredded cheese, and a squeeze of lime elevate the flavors.

Is this chili freezer-friendly?

Yes, it freezes well for up to 3 months. Store it in a freezer-safe container and thaw overnight in the fridge before reheating.

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