Hearty Homestyle Vegetarian Chili

Name: Hearty Homestyle Vegetarian Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped; 2 medium carrots, diced; 2 ribs celery, diced; 1 jalapeno, seeded and minced; 2 cans (15 oz each) kidney beans, rinsed and drained; 2 cans (15 oz each) black beans, rinsed and drained; 1 can (28 oz) diced tomatoes; 2 cups vegetable broth; 2 tbsp tomato paste; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 1 bay leaf; 1/4 cup fresh cilantro, chopped (optional)

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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This Hearty Homestyle Vegetarian Chili is your go-to comfort dish for cool evenings. Packed with veggies and a blend of spices, it's a satisfying meal that warms you from the inside out. Plus, it's incredibly easy to make and bursting with flavor!

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Ingredients for Hearty Homestyle Vegetarian Chili

Olive oil is used to sauté your veggies, adding a subtle depth of flavor. Onion and garlic form the base of any great chili, offering aromatic and savory notes. Bell pepper adds a sweet crunch, while carrots and celery bring earthiness and texture. The jalapeno provides a gentle heat, which you can adjust according to your preference.

Kidney beans and black beans are the protein-packed stars of this dish, creating a hearty and filling meal. Diced tomatoes and tomato paste offer a rich, tangy base, while vegetable broth helps meld all the flavors together. The spice blend of cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper adds warm, complex layers of flavor. A bay leaf infuses a subtle, herbal depth. Finally, a sprinkle of fresh cilantro (optional) adds brightness and freshness to the finished dish.

Tips & Tricks

If you like your chili extra thick, let it simmer a bit longer until it reaches your desired consistency.
Want more heat? Keep the jalapeno seeds or add an extra pepper.
For a smoky twist, try adding a chipotle pepper in adobo sauce.
Using canned beans? Rinse them thoroughly to reduce sodium content.

Serving Suggestions

This chili pairs wonderfully with a side of cornbread or a dollop of sour cream on top. For added texture, sprinkle some crushed tortilla chips or shredded cheese. It’s also delightful served over a bed of brown rice or quinoa.

Frequently Asked Questions

Can I make this chili in advance?: Absolutely! This chili tastes even better the next day as the flavors continue to develop.
How do I store leftovers?: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Can I use other types of beans?: Yes, feel free to use pinto beans, cannellini beans, or your favorite bean mix.

Hearty Homestyle Vegetarian Chili Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Add the onion and garlic, letting them sauté until the onion becomes translucent, which should take about 5 minutes. This step builds the foundation of your chili's flavor.

Next, toss in the chopped bell pepper, carrots, celery, and jalapeno. Cook these veggies for about 5 more minutes until they start to soften, stirring occasionally to prevent sticking or burning. The goal is to slightly tenderize them without losing their texture.

Now, it's time to add in the kidney beans, black beans, diced tomatoes, vegetable broth, and tomato paste. Stir everything together until well combined, ensuring the tomato paste dissolves into the broth for uniform flavor.

Sprinkle in the cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss in the bay leaf as well. Bring the mixture to a boil, then lower the heat so it simmers gently. Let it cook uncovered for about 30 minutes, stirring occasionally. This allows the flavors to meld beautifully.

Once the chili has simmered, remove the bay leaf and give it a taste. Adjust the seasoning if needed—sometimes a pinch more salt or a dash of cayenne can do wonders.

Serve your chili hot, and if you're a fan of herby freshness, sprinkle some chopped cilantro over the top. Enjoy!

Why You'll Love This Recipe

Perfect for meal prep and leftovers.
Rich in plant-based protein and fiber.
Customizable spice level to suit your taste.
Great for feeding a crowd or a cozy family dinner.
Freezes beautifully for future meals.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 bell pepper, chopped

2 medium carrots, diced

2 ribs celery, diced

1 jalapeno, seeded and minced

2 cans (15 oz each) kidney beans, rinsed and drained

2 cans (15 oz each) black beans, rinsed and drained

1 can (28 oz) diced tomatoes

2 cups vegetable broth

2 tbsp tomato paste

2 tsp ground cumin

2 tsp chili powder

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 bay leaf

1/4 cup fresh cilantro, chopped (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.

2. Stir in bell pepper, carrots, celery, and jalapeno. Cook for about 5 minutes until vegetables are slightly tender.

3. Add kidney beans, black beans, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir to combine.

4. Season with cumin, chili powder, smoked paprika, salt, black pepper, cayenne pepper, and add the bay leaf.

5. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.