Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 carrots, diced; 1 zucchini, diced; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 2 (15 oz) cans diced tomatoes; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can kidney beans, rinsed and drained; 1 (15 oz) can pinto beans, rinsed and drained; 2 cups vegetable broth; Salt and black pepper to taste; 1/4 cup fresh cilantro, chopped; Juice of 1 lime

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 8

This Vegetarian Chili is a hearty, flavor-packed dish that's perfect for cozy nights or feeding a crowd. With a rainbow of veggies and a trio of beans, it's a nutritious option that doesn't skimp on taste. Simple to whip up, it's ideal for both weeknight dinners and meal prep.

Print Recipe

Why You'll Love This Recipe

Loaded with colorful veggies and three types of beans for a nutrient boost.
Spiced just right with a blend of chili powder, cumin, and smoked paprika.
Perfectly customizable to suit any taste or dietary need.
Freezes beautifully, making it a great make-ahead meal.

Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 carrots, diced

1 zucchini, diced

2 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

2 (15 oz) cans diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can pinto beans, rinsed and drained

2 cups vegetable broth

Salt and black pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Ingredients Explained

Olive oil is our cooking fat of choice, adding a hint of richness to the base. Onion provides a sweet and savory foundation, while garlic adds depth. The duo of red and green bell peppers brings both color and subtle sweetness. Carrots add a touch of natural sugar and earthiness. Zucchini rounds things out with its mild flavor and tender texture.

Our spice blend of chili powder, cumin, smoked paprika, and a dash of cayenne pepper delivers warmth and complexity. Diced tomatoes form the saucy base, while black beans, kidney beans, and pinto beans provide protein and heartiness. Vegetable broth ties everything together, and a sprinkle of cilantro and a squeeze of lime at the end brightens things up.

Tips & Tricks

For an extra kick, adjust the cayenne pepper to your desired heat level.
If you prefer a thicker chili, let it simmer uncovered for a bit longer.
Use a potato masher to slightly mash some of the beans for a creamier texture.
Add a handful of corn kernels for a touch of sweetness and texture.

Detailed Instructions

Start by heating olive oil in a large pot over medium heat. Add the diced onion and let it cook until translucent, about 5 minutes. This step is crucial for building flavor. Next, toss in the garlic, red and green bell peppers, carrots, and zucchini. Stir them around for another 5 minutes to start softening those veggies.

Now, it's time to spice things up. Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables with the spices. You'll see and smell them bloom, bringing a lovely aroma to your kitchen.

Pour in the diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Give everything a good stir to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 25-30 minutes. Stir occasionally to make sure nothing sticks to the bottom.

Once your chili has thickened and the flavors have melded beautifully, season with salt and black pepper to taste. Just before serving, stir in the chopped cilantro and lime juice to add that fresh, bright finish.

Simplified Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook until translucent, about 5 minutes.

3. Stir in garlic, red and green bell peppers, carrots, and zucchini. Cook for another 5 minutes, stirring occasionally.

4. Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables with spices.

5. Pour in diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir well to combine.

6. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally.

7. Season with salt and black pepper to taste.

8. Stir in chopped cilantro and lime juice just before serving.

Serving Suggestions

This chili pairs wonderfully with a side of warm cornbread or over a bed of fluffy rice. Top it with avocado slices, shredded cheese, or a dollop of sour cream for added richness. A sprinkle of additional cilantro or a few jalapeño slices makes for a beautiful garnish.

Frequently Asked Questions

Can I make this chili ahead of time?: Yes, this chili tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months.
What if I don't like cilantro?: You can skip it or replace it with parsley for a similar freshness without the cilantro flavor.
Can I use other beans?: Absolutely! Feel free to substitute with chickpeas or any other beans you love.

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