This warm and hearty vegetarian chili is packed with colorful veggies, kidney beans, and spices that make it super tasty. Perfect for chilly evenings!
I love how easy it is to throw everything in one pot and let it simmer. Plus, it’s a great way to sneak in extra veggies! You can top it off with cheese or avocado for a yummy twist. 🌶️
Key Ingredients & Substitutions
Olive Oil: I use olive oil for cooking since it adds a nice flavor. You can swap it for avocado oil or canola oil if you prefer a different taste or want a high smoke point.
Onion & Garlic: A medium onion and garlic are key for base flavor. Yellow or white onions work just as well. For garlic, feel free to use garlic powder if you’re out of fresh cloves—just use about 1/4 teaspoon per clove.
Bell Pepper: Red bell pepper adds sweetness, but you can use yellow or green peppers if that’s what you have. Even zucchini can work in a pinch!
Kidney Beans: They bring protein and texture. Black beans or chickpeas are great substitutes if you want a different taste or consistency.
Diced Tomatoes: Use canned tomatoes for convenience, but fresh tomatoes would be great if in season. Just chop about 4 cups of fresh ones!
Spices: The spices make this chili flavorful! Don’t have smoked paprika? Regular paprika works too, or add a dash of liquid smoke for that depth of flavor.
How Do I Achieve the Perfect Flavor Balance in My Chili?
Getting the right flavor in chili means paying attention to your spices and cooking technique. Start by sautéing the onions and garlic well to build a strong base flavor.
- Toast the spices: After adding, let them cook for about a minute to release their essential oils—this step really boosts the flavor!
- Simmer long enough: Letting the chili simmer allows the flavors to blend. A minimum of 30 minutes is ideal.
- Adjust to taste: Always taste before serving, and feel free to add more salt or spices as needed. A dash of vinegar can also brighten the flavors if it tastes a bit flat.
With these tips, your chili will be flavorful and satisfying!
Delicious Vegetarian Chili Recipe
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
Beans and Tomatoes:
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes with juice
- 2 tablespoons tomato paste
Spices:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Broth and Toppings:
- 1 cup vegetable broth or water
- Fresh cilantro leaves for garnish
- Shredded cheddar cheese for topping
- Sour cream or Greek yogurt for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30-40 minutes to cook. So, in total, you’re looking at about 50 minutes from start to finish. A quick, healthy, and flavorful meal!
Step-by-Step Instructions:
1. Start with Sautéing:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté it for about 5 minutes. You want the onion to become translucent and golden. This gives a great flavor base.
2. Add More Veggies:
Next, add the minced garlic and diced red bell pepper. Cook these together for another 3-4 minutes, until they soften up nicely.
3. Spice it Up!
Now it’s time to stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you’re feeling adventurous. Cook this mixture for about 1 minute. This will toast the spices and enhance their flavors—yum!
4. Combine Everything:
Pour in the kidney beans, diced tomatoes (with their juice), tomato paste, corn, and vegetable broth. Mix everything together until it’s well combined.
5. Let it Simmer:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes. Stir occasionally, until the chili has thickened up and all the flavors have melded beautifully.
6. Season to Taste:
Give your chili a taste and season with salt and pepper as needed. Adjust to your liking!
7. Serve and Enjoy:
Serve your chili hot, topped with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro leaves. Enjoy this yummy, hearty dish!
This vegetarian chili is perfect for cozy dinners and is sure to please everyone at the table. Whether you’re cooking for a crowd or just for yourself, it’s easy and delicious!
Can I Use Different Beans in This Chili?
Absolutely! While kidney beans are great, you can substitute them with black beans, pinto beans, or even chickpeas. Feel free to mix and match based on what you have on hand!
Is This Chili Freezable?
Yes, you can freeze the chili! Cool it completely first, then transfer it to an airtight container or freezer bag. It will keep well in the freezer for about 3 months. Just thaw it overnight in the fridge before reheating!
How Can I Make This Chili Spicier?
If you want extra heat, you can increase the amount of cayenne pepper or add a chopped jalapeño or serrano pepper with the other vegetables. You can also top the chili with hot sauce before serving for a kick!
Can I Add More Vegetables?
Of course! This chili is very versatile. You can add diced zucchini, carrots, or even spinach for extra nutrition. Just make sure to adjust the cooking time if you’re adding firmer vegetables to ensure everything cooks evenly.
