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Vegetarian variation of Chili
A rich and hearty vegetarian chili featuring a trio of beans, fire-roasted tomatoes, and a perfectly balanced blend of smoky spices. This one-pot meal is incredibly satisfying, easy to make, and tastes even better the next day. Perfect for a cozy dinner, game day, or meal prepping.
For 6 servings
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and bell peppers. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent it from burning.
Stir in the chili powder, cumin, smoked paprika, dried oregano, and optional cocoa powder. Cook for 1 minute, stirring continuously, to toast the spices and deepen their flavor.
Add the tomato paste and stir it into the vegetable and spice mixture. Cook for another 1-2 minutes, allowing the paste to caramelize slightly. This builds a rich flavor base.
Pour in the undrained fire-roasted tomatoes, vegetable broth, and all three types of rinsed beans. Add the salt, black pepper, and optional red pepper flakes. Stir everything together until well combined.
Bring the chili to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for at least 30 minutes, stirring every 10 minutes. For a richer, more developed flavor, continue to simmer for up to 1 hour.
For a thicker consistency, remove the lid for the last 10-15 minutes of simmering. Alternatively, you can mash about 1/2 cup of the beans against the side of the pot with a spoon to release their starches.
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A rich and hearty vegetarian chili featuring a trio of beans, fire-roasted tomatoes, and a perfectly balanced blend of smoky spices. This one-pot meal is incredibly satisfying, easy to make, and tastes even better the next day. Perfect for a cozy dinner, game day, or meal prepping.
This american recipe takes 60 minutes to prepare and yields 6 servings. At 378.08 calories per serving with 20.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Once the chili has reached your desired thickness and flavor, remove it from the heat. Taste and adjust seasoning with more salt or spices if needed. Ladle into bowls, garnish with fresh cilantro, and serve with your favorite toppings.
Add 1-2 chopped chipotle peppers in adobo sauce along with the tomato paste for a deep, smoky heat.
Add one medium peeled and diced sweet potato with the bell peppers. Stir in 2 cups of chopped kale during the last 10 minutes of simmering.
Replace one can of beans with 1 cup of rinsed brown or green lentils. You may need to add an extra cup of vegetable broth.
Add 1 cup of frozen or fresh corn kernels along with the beans for a touch of sweetness and texture. Increase red pepper flakes to 1/2 tsp or add a diced jalapeño with the onions.
The trio of beans provides a substantial amount of dietary fiber, which is essential for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Beans are a powerhouse of plant-based protein, making this chili a satisfying and muscle-supporting meal without any meat.
This chili is low in saturated fat and cholesterol. The high fiber and potassium content from beans and vegetables can help support healthy blood pressure and overall cardiovascular health.
Tomatoes are rich in lycopene, while bell peppers and spices provide a range of vitamins and antioxidants that help combat oxidative stress in the body.
Yes, this vegetarian chili is very healthy. It's packed with plant-based protein and fiber from the beans, rich in vitamins and antioxidants from the vegetables and tomatoes, and low in saturated fat. It's a well-rounded and nutritious meal.
A 1.5-cup serving of this vegetarian chili contains approximately 290-320 calories, depending on the specific brands of canned goods used and any optional toppings.
Absolutely! Sauté the onions, peppers, garlic, spices, and tomato paste on the stovetop as directed. Then, transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours.
There are a few ways to thicken the chili. You can simmer it uncovered for the last 15-20 minutes to allow excess liquid to evaporate. You can also mash some of the beans against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering chili.
Yes, but you'll need to cook them first. For this recipe, you would need about 1.5 cups of each type of dried bean. Soak them overnight, then cook them according to package directions until tender before adding them to the chili at step 5.
This chili is very versatile! Feel free to add vegetables like corn, zucchini, diced carrots, celery, or mushrooms. Add heartier vegetables like sweet potatoes or butternut squash along with the onions and peppers.
