Vegetarian Chili Recipe

Master this homemade vegetarian chili that's packed with protein-rich beans, fresh vegetables, and bold spices. This best-ever easy baking recipe creates a hearty one-pot meal perfect for meal prep or feeding a crowd. The secret is in the layering of spices and slow simmering for maximum flavor depth.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

40 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">2 bell peppers (any color), diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 medium carrots, diced</li><li class="ingredients-single-item">1 medium zucchini, diced</li><li class="ingredients-single-item">400g can kidney beans, drained and rinsed</li><li class="ingredients-single-item">400g can black beans, drained and rinsed</li><li class="ingredients-single-item">400g can chickpeas, drained and rinsed</li><li class="ingredients-single-item">800g canned crushed tomatoes</li><li class="ingredients-single-item">150g sweet corn (fresh or frozen)</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">250ml vegetable stock</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional, adjust to taste)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">Fresh cilantro, chopped (for garnish)</li><li class="ingredients-single-item">Sour cream or Greek yogurt (for serving)</li><li class="ingredients-single-item">Avocado slices (for serving)</li><li class="ingredients-single-item">Grated cheese (for serving, optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 320 calories

🥑 Fat: 9 g

🧈 Saturated Fat: 1.5 g

🍞 Carbohydrates: 48 g

🍭 Sugar: 9 g

🍗 Protein: 15 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 580 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until it begins to soften and turn translucent. This slow softening of the onions creates a sweet foundation for your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the bell peppers, carrots, and garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. The vegetables will release their flavors into the oil, creating a deep flavor base for your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Stir in the chili powder, cumin, oregano, smoked paprika, ground coriander, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring constantly. Toasting the spices at this stage helps to bloom their flavors and creates a more complex taste profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the tomato paste and stir continuously for about 2 minutes until it darkens slightly and becomes fragrant. This step caramelizes the tomato paste, developing rich umami flavors that give the chili depth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the crushed tomatoes and vegetable stock, stirring well to combine. Add all three types of beans, chickpeas, zucchini, corn, and brown sugar. The variety of beans provides different textures and a complete protein profile.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking. The chili should thicken as it cooks. If it becomes too thick, add a splash more vegetable stock.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Taste and adjust the seasoning as needed. Remember that flavors will continue to develop as the chili sits. Stir in the lime juice just before serving to brighten all the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, avocado slices, and a sprinkle of grated cheese if desired. The contrast of the hot chili with cool toppings creates a delightful eating experience.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the best flavor, allow the chili to cool completely and refrigerate overnight. This resting time allows the flavors to meld together beautifully. Reheat gently on the stovetop, adding a touch more stock if needed to reach your desired consistency.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegetarian Chili Recipe?

This hearty chili combines three types of beans (kidney, black, and chickpeas), bell peppers, onion, garlic, carrots, zucchini, corn, and crushed tomatoes. It's seasoned with chili powder, cumin, oregano, smoked paprika, coriander, and a touch of brown sugar and lime juice.

How to cook Vegetarian Chili Recipe at home?

Learn how to cook Vegetarian Chili Recipe by first sautéing onions, peppers, carrots and garlic until soft, then adding spices to bloom their flavours. Mix in beans, tomatoes and other vegetables, then simmer for 25-30 minutes until thickened. The key is layering flavours gradually and allowing time for them to meld together perfectly.

Can I make this vegetarian chili in a slow cooker instead?

Absolutely! Sauté the onions, peppers, carrots and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method intensifies the flavours even more as they simmer together slowly throughout the day.

What's the best way to store leftover bean chili for meal prep?

Let your chili cool completely, then refrigerate in airtight containers for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. The flavours actually improve after a day or two as the spices meld together beautifully.

How can I increase the protein content in meatless chili without changing its texture?

To boost protein while maintaining texture, consider adding firm tofu crumbles, tempeh, textured vegetable protein (TVP), or quinoa. These additions blend seamlessly with the existing ingredients while significantly increasing the protein content of your vegetarian chili.

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