Classic Veggie & Kidney Bean Chili
A robust and flavorful vegetarian chili packed with kidney beans, bell peppers, and a rich tomato base, perfect for a satisfying, plant-powered meal on a chilly day.
For 6 servings
Prepare vegetables: Dice the yellow onion, carrot, celery, and bell peppers. Mince the garlic cloves.
Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add diced bell peppers and cook for another 3-4 minutes until slightly tender. Stir in minced garlic and cook for 1 minute until fragrant.
Toast spices: Add chili powder, ground cumin, dried oregano, smoked paprika, cayenne pepper (if using), kosher salt, and black pepper to the pot. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant.
Combine liquids and beans: Stir in the crushed tomatoes, undrained diced tomatoes, rinsed and drained kidney beans, vegetable broth, and bay leaf. Add maple syrup (or brown sugar) and apple cider vinegar, if using.
Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for at least 30-40 minutes, stirring occasionally, to allow the flavors to meld. For a richer, deeper flavor, you can simmer it longer, up to 1-2 hours.
Adjust seasoning: Taste the chili and adjust salt, pepper, or other seasonings as needed. Remove and discard the bay leaf before serving.
Serve: Ladle the hot chili into bowls. Garnish generously with your favorite toppings such as fresh chopped cilantro, diced avocado, a dollop of Greek yogurt or sour cream, shredded cheese, and a fresh lime wedge.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Deepen Flavors: For an even richer chili, caramelize the onions a bit longer in step 2 until they are deeply golden brown before adding other vegetables.
- 2Make Ahead: Chili often tastes even better the next day as the flavors have more time to develop. Store in an airtight container in the refrigerator for up to 3-4 days.
- 3Adjust Heat: Control the spice level by adjusting the amount of cayenne pepper. For more heat, add a pinch of red pepper flakes or a diced jalapeño with the bell peppers.
- 4Thickening: If your chili is too thin, uncover it during the last 15-20 minutes of simmering to allow some liquid to evaporate. Alternatively, mash a spoonful or two of the kidney beans against the side of the pot to release starches.
Adapt it for your goals.
Flavor Twist
Smoky Chipotle Chili: Add 1-2 canned chipotle peppers in adobo sauce (minced) along with the crushed tomatoes for a deep, smoky heat.
Vegetable BoostVegetable Boost
Sweet Potato & Corn Chili: Stir in 1 cup of diced sweet potato with the bell peppers and 1 cup of frozen corn during the last 10 minutes of simmering for added sweetness and texture.
Bean VarietyBean Variety
Mixed Bean Chili: Replace one can of kidney beans with a can of black beans or pinto beans for a more diverse texture and flavor profile.
Why this is on our healthy list.
High in Dietary Fiber
Kidney beans and vegetables provide significant dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Excellent Plant-Based Protein Source
Kidney beans are a fantastic source of plant-based protein, essential for muscle repair, growth, and overall bodily functions, making this a satisfying vegetarian meal.
Packed with Antioxidants
Tomatoes, bell peppers, and spices like cumin and chili powder are rich in antioxidants, which help protect cells from damage and support overall health.
Frequently asked questions
Yes, this chili freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
