Vegetarian Chili
A cozy, spicy, protein-rich, one-pot comfort food loaded with beans, vibrant peppers, and ripe tomatoes. It makes a hearty and satisfying meatless dinner that is naturally vegan and gluten-free.
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
- 1/2 teaspoon chipotle chili powder or more for heat
- 1/2 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
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. When it shimmers, add the onion and garlic and 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.
- Turn off the heat and let rest for 5 minutes to help flavors meld.
- Serve hot, topped with cilantro or green onions, and optional vegan sour cream or shredded cheese.
Notes
Allowing the chili to rest off the heat deepens the flavor. Leftovers stay fresh in airtight containers in the refrigerator for 4–5 days or frozen up to 3 months.