There’s something incredibly comforting about a warm bowl of vegetarian chili, especially on those chilly evenings when all you crave is a hearty dish. I’ve always turned to this recipe for its simplicity and deliciousness—it comes together quickly, making it an ideal choice for weeknight dinners or gatherings with friends.
What makes this vegetarian chili special is its rich, robust flavor, thanks in part to a medley of spices and fresh vegetables that create a satisfying texture. Perfect for anyone looking to enjoy a plant-based meal, this dish not only warms you up but also fills you with wholesome goodness.
Why you’ll love vegetarian chili
- Quick and easy preparation
- Packed with nutritious ingredients
- Budget-friendly meal option
- Deliciously filling and flavorful
- Great for leftovers and make-ahead meals
What ingredients do I need for vegetarian chili?
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Ingredient notes & swaps:
- Black and kidney beans add protein and fiber; feel free to use any beans you have on hand.
- You can substitute other vegetables, like corn or spinach, based on your preference or availability.
- For spice lovers, consider adding jalapeños or a sprinkle of cayenne pepper.
How do I make vegetarian chili step-by-step?
Making this vegetarian chili is easy! You’ll want to start by sautéing your onions and garlic in olive oil, then adding the remaining ingredients to simmer until everything melds beautifully.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Add bell pepper, carrots, and zucchini; cook for about 5 minutes.
- Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Serve hot, garnished with fresh cilantro or avocado if desired.
Pro Tip: For a deeper flavor, allow the chili to simmer longer; the longer it sits, the better the flavors meld. Look for a thick, bubbling texture as a sign it’s ready.
How should I serve it?
Vegetarian chili is versatile and can be served in various ways! I recommend topping it with fresh cilantro, diced avocado, or a dollop of sour cream for creaminess. Pair it with cornbread or tortilla chips on the side for a delightful crunch. Serve it in warm bowls for a cozy presentation.
Can I make it ahead? How do I store and reheat it?
Absolutely! This vegetarian chili is great for meal prep. You can store it in the fridge for up to a week or freeze it for up to three months. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of vegetable broth if it seems too thick.
How do I fix common issues?
If your chili turns out too dry, add a bit more vegetable broth to achieve your desired consistency. If it tastes bland, adjust seasoning with salt or chili powder to enhance the flavors. For a soggier consistency, ensure you’re not overcooking it or using too much liquid.
What variations can I try?
Feel free to customize your vegetarian chili! Swap in different beans like pinto or navy beans, or add in some corn or bell peppers for texture. You could also spice it up with hot sauce or chipotle peppers for an added kick while keeping the base recipe intact.
FAQs
Can I use fresh vegetables instead of canned?
Yes, using fresh vegetables in place of canned can add a delightful crunch and vibrant flavor to your chili. Just be sure to adjust cooking time as necessary.
Is this chili gluten-free?
Yes, vegetarian chili is gluten-free, making it a safe option for those with gluten sensitivities. Just ensure all your broth and canned goods are certified gluten-free.
Can I leave out the beans?
While the beans are a key component that adds protein and texture, you can leave them out. Just add more vegetables or grains like quinoa to maintain a fulfilling dish.
Vegetarian Chili
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Add bell pepper, carrots, and zucchini; cook for about 5 minutes.
- Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Serve hot, garnished with fresh cilantro or avocado if desired.