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Vegetarian Chili Recipe

This Vegetarian Chili Recipe is a cozy, spicy, protein-rich, one-pot comfort food you can whip up in under an hour.

Vegetarian chili is the perfect meatless dinner that still feels hearty and satisfying. Loaded with beans, vibrant peppers, and ripe tomatoes, it brings together healthy, plant-based ingredients in a big, flavorful pot. I first stumbled on this recipe during a chilly autumn evening when I wanted something warm, easy, and genuinely homemade—no takeout required. Over the years, I’ve tweaked it to hit that sweet spot between spicy and savory, and I can’t wait for you to try it at your next family dinner or casual weeknight meal.

Why You’ll Love This Vegetarian Chili Recipe

Ready in about 45 minutes—perfect for busy weeknights
One-pot cooking means fewer dishes to wash
Protein-rich from beans and lentils, plus plenty of fiber
Vibrant peppers and tomatoes for a flavor-packed bowl
Naturally vegan and gluten-free for diverse dietary needs
Easily adjustable spice level—mild to fiery, your call
Makes great leftovers and freezes like a dream
Budget-friendly pantry staples keep costs low

Ingredients

2 tablespoons olive oil (use extra-virgin for depth)
1 large yellow onion, diced
3 garlic cloves, minced (or 1½ teaspoons garlic powder in a pinch)
1 red bell pepper, seeded and chopped
1 green bell pepper, chopped
1 medium carrot, diced (adds subtle sweetness)
2 tablespoons tomato paste (for rich tomato flavor)
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chipotle chili powder (or more for heat)
½ teaspoon dried oregano
1 (28-ounce) can diced tomatoes, undrained (fire-roasted if you like smoky notes)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 cup vegetable broth (low-sodium)
1 cup cooked green lentils (optional for extra protein)
Salt and pepper to taste
Fresh cilantro or green onions for garnish

Simple swaps:
• Use coconut oil instead of olive oil for a different aroma.
• Swap lentils for chickpeas to change the texture.
• Gluten-free broth keeps this recipe celiac-friendly.

Directions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. When it shimmers, add the onion and garlic. Stir until translucent, about 3 minutes.
Toss in bell peppers and carrot. Sauté until they soften—roughly 5 minutes—then stir in tomato paste, scraping up any browned bits.
Sprinkle in cumin, paprika, chipotle powder, and oregano. Stir constantly for 30 seconds so the spices bloom.
Pour in diced tomatoes (with juices) and vegetable broth. Bring to a gentle simmer.
Add black beans, kidney beans, and lentils. Stir well, cover partially, and let simmer 20 minutes. If it looks too thick, add a splash more broth.
Taste and season with salt, pepper, or an extra pinch of chili powder if you like it fiery. Remember, chili often tastes even better the next day.
Turn off the heat and let rest for 5 minutes—this helps flavors meld.
Serve hot, topped with cilantro or green onions, and maybe a dollop of vegan sour cream or shredded cheese if you aren’t strictly dairy-free.

Servings & Timing

Yield: 6 generous servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus a 5-minute rest)

Variations

White Bean & Poblano Chili: Swap beans for cannellini and add roasted poblanos.
Pumpkin Chili Twist: Stir in 1 cup pureed pumpkin for a fall-inspired note.
Mexican Street Corn Style: Top with grilled corn kernels, cotija cheese, and lime.
Smoky Sweet Potato: Add cubed sweet potato at Step 2 for extra heartiness.
Southwest Quinoa Chili: Stir in 1 cup cooked quinoa in Step 6.
Thai Curry Chili: Replace cumin/paprika with 2 tablespoons red curry paste and add coconut milk.

Storage & Reheating

Refrigerator: Transfer cooled chili to airtight containers. It stays fresh 4–5 days.
Freezer: Portion into freezer-safe bags and freeze up to 3 months.
Reheat: Warm on the stovetop over low heat, adding a splash of broth or water if needed. Microwaves work too—just stir halfway.
Make-Ahead Tip: Assemble through Step 5, refrigerate overnight, then finish cooking when you’re ready.

Notes

• I learned that allowing the chili to rest off the heat really deepens the flavor—don’t skip the brief wait.
• If you like a chunkier texture, reserve half your beans and stir them in at the end.
• For extra brightness, squeeze a wedge of lime or stir in chopped cilantro just before serving.
• Adjust the spice by swapping chipotle powder for ancho chili for milder heat.

FAQs

Q: Can I use dried beans instead of canned?
A: Absolutely—soak and cook them ahead, then add in Step 5. You’ll need about 1½ cups cooked per can.

Q: Is this chili kid-friendly?
A: Yes! Use mild chili powder and skip the chipotle. Let them garnish with cheese or tortilla chips for fun.

Q: How do I make it vegan?
A: It’s already vegan. Just double-check your broth and skip any dairy toppings.

Q: Can I make this in a slow cooker?
A: Sure—sauté veggies and spices first, then transfer to a slow cooker with beans, tomatoes, broth. Cook on low 4–6 hours.

Q: What’s the best bean combo?
A: I love black and kidney beans for contrast, but pinto or chickpeas work well too.

Q: How spicy is it?
A: Medium by default, but you can dial it down to mild or up to fiery by adjusting chipotle powder.

Q: Any tips for a thicker chili?
A: Mash a cup of beans against the side of the pot and stir; it naturally thickens.

Q: Can I freeze individual portions?
A: Yes—use 1-cup jars or bags for single servings that thaw quickly.

Conclusion

This homemade Vegetarian Chili Recipe is proof that plant-based comfort food can be easy, healthy, and wildly flavorful—all in one pot. Whether you’re feeding a crowd or meal-prepping for the week, it delivers on warmth and protein without fuss. Give it a go, share your tweaks below, and don’t miss my Vegan Mac ’n’ Cheese or One-Pot Lentil Soup next!