Description
This hearty and flavorful chili is packed with colorful vegetables, a variety of beans, and a blend of warming spices. Perfect for a comforting meal, this vegetarian chili simmers to rich perfection in just 45 minutes, making it an ideal dish for family dinners or meal prep.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, diced
- 1 zucchini, chopped
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Liquids
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 can (15 oz) diced tomatoes
- Juice of 1/2 lime
Spices & Seasonings
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onion to the pot and cook for 2–3 minutes until translucent and fragrant, setting a flavorful base.
- Cook the vegetables: Stir in the minced garlic, chopped red and green bell peppers, diced carrot, and chopped zucchini. Continue cooking for 5–7 minutes until the vegetables soften slightly.
- Add tomato paste: Mix in 2 tablespoons of tomato paste, stirring well to coat all the vegetables and deepen the chili’s flavor.
- Add beans, tomatoes, and broth: Pour in the diced tomatoes, drained kidney beans, black beans, pinto beans, and 1 cup vegetable broth. Stir everything together to combine evenly.
- Season the chili: Sprinkle in ground cumin, chili powder, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper, stirring to distribute the spices.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes. Stir occasionally until the chili thickens and the vegetables are tender.
- Finish and taste: Stir in the lime juice for brightness, then adjust salt, pepper, or cayenne if needed to suit your taste.
- Serve and garnish: Serve the chili hot, topped with fresh cilantro for a burst of color and fresh herb flavor.
Notes
- This chili is naturally vegetarian and can easily be made vegan by ensuring the vegetable broth is vegan-friendly.
- For extra heat, increase the cayenne pepper or add chopped jalapeños during cooking.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
