Delicious bowl of vegetarian chili with beans and veggies

Vegetarian Chili

ByCasey Monroe

why make this recipe

Vegetarian Chili is a hearty and satisfying dish that everyone can enjoy. It’s packed with protein and fiber from beans and vegetables, making it an excellent choice for those looking for a meat-free meal. This recipe is not only nutritious but also easy to make. With bold flavors from spices and chipotle peppers, it’s a great way to warm up on a chilly day or serve at a gathering. Plus, it’s easily customizable with your favorite toppings, making it a versatile option for any occasion.

how to make Vegetarian Chili

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion (chopped)
  • 1 red bell pepper (stemmed, seeded, and diced)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon ground cumin (optional)
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (14-ounce) can kidney beans (drained and rinsed)
  • 1 (14-ounce) can pinto beans (drained and rinsed)
  • 1 cup water or vegetable broth
  • 3 chipotle peppers from a can of chipotles in adobo (diced)
  • 3 tablespoons adobo sauce
  • 1 cup corn kernels (fresh or frozen)
  • ½ teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper
  • 1 tablespoon fresh lime juice (plus wedges for serving)
  • Avocado (diced or sliced)
  • Greek yogurt or sour cream
  • Jalapeño or serrano peppers (diced or sliced)
  • Fresh cilantro
  • Pickled onions

Directions:

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, about 5 minutes. Then add the red pepper and cook until soft, about 5 to 8 minutes, adjusting the heat as needed.
  3. Add the garlic, chili powder, and cumin (if using), and stir for 30 seconds until fragrant.
  4. Mix in the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili thickens.
  5. Stir in lime juice and season to taste. Serve with your favorite toppings.

how to serve Vegetarian Chili

Serve Vegetarian Chili hot in bowls, topped with diced avocado, a dollop of Greek yogurt or sour cream, and fresh herbs like cilantro. You can also add sliced jalapeño or serrano peppers for an extra kick. Offer lime wedges on the side for those who enjoy a tangy flavor. Serve it with crusty bread or tortillas for a complete meal.

how to store Vegetarian Chili

To store leftovers, let the chili cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to eat it, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

tips to make Vegetarian Chili

  • Feel free to adjust the spices to suit your taste. Add more chili powder for heat or other spices like paprika for a smoky flavor.
  • For a thicker chili, let it simmer for a longer time, or mash some of the beans with a fork before cooking.
  • Add any other vegetables you like or have on hand, such as zucchini or carrots, for extra nutrition.

variation

You can make a white chili by substituting traditional beans with white beans and using a base of vegetable broth instead of tomatoes. Consider adding green chilies for a different twist.

FAQs

1. Can I make Vegetarian Chili in advance?
Yes, Vegetarian Chili can be made ahead of time and actually tastes better the next day as the flavors blend together.

2. Is this recipe gluten-free?
Yes, this recipe is gluten-free. Just ensure that the canned goods do not contain any added gluten.

3. Can I use dried beans instead of canned?
Yes, you can use dried beans. Just make sure to soak and cook them beforehand as they take longer to prepare than canned beans.