I have a tasty recipe for vegetarian chili that is perfect for those cool fall days. Chili is the ultimate comfort food, and this chili has some great flavors and color to it too!
This vegetarian chili recipe is easy to make. It’s a great dish for the whole family to enjoy.
If you’re looking for a substantial, warming plant-based supper, a simple homemade vegetarian chili is perfect. Thanks to a mix of delectable spices, chili peppers, veggies, and garlic, this scrumptious, easy-to-make vegetarian chili is bursting with a spicy, smokey taste. It’s a meaty meal composed with three varieties of beans and fire-roasted tomatoes that will satisfy both your taste senses and your appetite.
Homemade vegetarian chili is a fantastic meal to offer at big parties, on game day, or on a cold weekday. Serve with rice, potatoes, tortilla chips, or crusty bread as a side dish.
Ingredients for Vegetarian Chili
A trio of black beans, kidney beans, and pinto beans are simmered with fire-roasted tomatoes (for the ideal amount of smokiness), bell peppers, onions, and carrots in this vegetarian chili.
Garlic, cumin, oregano, chili powder, and cumin infuse the meal with flavor, while chopped jalapeño adds heat.
Sour cream, cilantro, and cheese are common accompaniments.
Chili Recipe for Vegetarians
You’ll be surprised at how easy it is to prepare the greatest vegetarian chili you’ve ever had. Begin by softening the onions, bell pepper, and carrots in a skillet. Cook the garlic and jalapeño together until they are aromatic.
After that, coat the vegetables with tomato paste. Combine tomatoes, beans, vegetable broth, cumin, oregano, chili powder, salt, and pepper in a large mixing bowl. Bring the chili to a boil, then lower to a low heat and cook for 30 minutes. Enjoy your chili with cilantro, cheese, and sour cream as a garnish.
Chili Toppings for Vegetarians
This simple vegetarian chili is often served with a dollop of sour cream, fresh cilantro, and shredded cheddar cheese.
If you like, you may substitute parsley for cilantro or use a combination of cheeses. Gouda, queso fresco, Swiss, mozzarella, and Jack cheeses are all excellent choices.
Add a spritz of lime juice for a burst of brightness.
Sprinkle some chopped spring onions on top for added crunch.
Serving Suggestions for Vegetarian Chili
Chili may be served with rice, French fries, potato wedges, baked potatoes, or nachos.
You may also serve it with a side of breadsticks, garlic knots, dinner rolls, or crusty bread to soak up the remaining sauce!
Chili Recipes for Vegetarians
Use vegan cheese instead of ordinary cheese to produce a vegan, dairy-free chili.
For a heartier chili, add more veggies. All of these foods are delicious: eggplant, zucchini, squash, potatoes, broccoli, sweet potato, and pumpkin.
Chili may also be made in a slow cooker. Cook for 6 to 8 hours on low or 4 to 6 hours on high.
Making the Best Vegetarian Chili Tips
If your chili isn’t thick enough, you may thicken it with a cornstarch slurry produced from a 1:1 mixture of cornstarch and water, or put in some flour.
Add more cayenne or chili powder to the chili for a hotter version.
Add more smoked paprika or ancho chili powder for a smokier taste.
How to Store and Reheat Vegetarian Chili Made at Home
Refrigerate your chili for up to 3 days in an airtight container. Freeze for up to 3 months for long-term storage.
Reheat the chili in a saucepan over medium heat until it has totally warmed through.
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Ingredients
chopped medium yellow onion
peeled and finely sliced carrots
drained and washed pinto beans
drained and washed black beans
drained and washed kidney beans
for serving, grated cheddar
Instructions
Step 1
Step 1
In a big saucepan over medium heat, heat the oil. Onions should be sautéed.
Step 2
Step 2
In a big saucepan over medium heat, heat the oil. Onions should be sautéed.
Add the garlic and mix well.
Step 3
Step 3
Add the bell pepper to the mix.
Step 4
Step 4
Add the garlic and mix well.
Cook for 5 minutes, or until the carrots are tender.
Step 5
Step 5
Add the tomato paste and mix well. Add the jalapeno and mix well. Cook for 1 minute, or until the mixture is aromatic.
Step 6
Step 6
Add the bell pepper to the mix.
Add the tomatoes to the pot.
Step 7
Step 7
Mix.
Step 8
Step 8
Cook for 5 minutes, or until the carrots are tender.
Add the pinto beans last.
Step 9
Step 9
Add the black and kidney beans and mix well.
Step 10
Step 10
Add the tomato paste and mix well. Add the jalapeno and mix well. Cook for 1 minute, or until the mixture is aromatic.
Cumin, oregano, chili powder, salt, and pepper to taste.
Step 11
Step 11
Add the veggie broth to the pot.
Step 12
Step 12
Add the tomatoes to the pot.
Bring the mixture to a boil, then lower to a low heat. 30 minutes to cook
Step 13
Step 13
cheese as a garnish
Step 14
Toss in the cilantro.
Step 15
Step 15
Pour in the sour cream. Serve and have fun!
Notes
If you’re watching your salt consumption, cook your chili using a low-sodium veggie broth.
This “5-ingredient vegetarian chili” is a recipe that can be made in less than 30 minutes. It is also gluten free and vegan friendly.
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