Description
This Homemade Vegetarian Chili recipe is a hearty and flavorful plant-based dish packed with a variety of beans, fresh vegetables, and a robust blend of spices. Perfect for a nutritious main course, this chili is both gluten-free and vegetarian, making it an ideal comforting meal for health-conscious eaters. Simmered on the stovetop until thick and rich, it’s perfect for meal prep and can be enjoyed with your favorite chili toppings.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 zucchini, diced
Beans & Corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
Tomato Base & Liquids
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth or water
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
Finishing Touches
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat the oil and sauté onions: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
- Add garlic and vegetables: Stir in the minced garlic, diced red and green bell peppers, carrot, and zucchini. Cook for an additional 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add beans, corn and tomatoes: Incorporate the black beans, kidney beans, pinto beans, drained corn, crushed tomatoes, diced tomatoes, and tomato paste into the pot. Mix well to combine all ingredients.
- Season the chili: Add ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper to the mixture. Pour in the vegetable broth or water and stir thoroughly to blend the spices evenly.
- Simmer the chili: Bring the chili mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
- Add lime juice and adjust seasoning: Stir in the lime juice and taste the chili. Adjust salt and spice levels as desired for your preferred flavor profile.
- Serve and garnish: Ladle the hot chili into bowls and garnish with fresh cilantro. Optionally, top with shredded cheese, avocado slices, or sour cream to enhance the dish.
Notes
- For a thicker chili texture, mash a portion of the beans before simmering to release their starches.
- This chili freezes well and can be stored in airtight containers for up to 3 months, making it excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
