Vegetarian Chili is a hearty and flavorful dish that’s perfect for any meal. Here’s a simple recipe to make it:
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup frozen corn
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Vegetables:
- Wash and dice the onion, bell pepper, carrots, celery, garlic, jalapeño, zucchini, and yellow squash.
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, bell pepper, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant.
- Add the Remaining Ingredients:
- Stir in the zucchini and yellow squash and cook for another 2-3 minutes.
- Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
- Simmer the Chili:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Add the Final Touches:
- Stir in the frozen corn and cook for another 5 minutes.
- Add the lime juice and stir to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro.
- Serve with your favorite toppings such as shredded cheese, sour cream, avocado, or tortilla chips.
Tips:
- For added depth of flavor, you can sauté the spices with the vegetables before adding the liquids.
- If you prefer a thicker chili, you can mash some of the beans with a potato masher or the back of a spoon.
- This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Enjoy your hearty and delicious Vegetarian Chili!
Ingredients in homemade vegetarian chili:
All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. To make this plant based chili you’ll need: Veggies: we’re adding onion, carrot, bell pepper, sweet potato and corn for the perfect mix of hearty veggies.
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