Description
A hearty and flavorful homemade vegetarian chili packed with a variety of beans, vegetables, and spices. This easy stovetop recipe is perfect for a cozy meal, customizable with optional toppings like cheese, sour cream, avocado, and more.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/4 teaspoon cayenne pepper (optional, for heat)
Canned Ingredients
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained (optional)
Liquids & Others
- 1 1/2 cups vegetable broth or water
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Optional Finishing Ingredients & Toppings
- 1/2 cup fresh cilantro, chopped (optional)
- Juice of 1 lime (optional)
- Shredded cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Tortilla chips
- Chopped green onions
- Jalapeños
Instructions
- Heat Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red and green bell peppers, and carrots. Cook for 5-6 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Spices: Add chili powder, ground cumin, smoked paprika, cinnamon (if using), and cayenne pepper. Stir well to coat the vegetables with the spices and cook for about 1 minute to release their flavors.
- Add Beans and Tomatoes: Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, and corn (if using). Pour in the vegetable broth or water and add the tomato paste. Season with salt and pepper to taste.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Finish and Adjust: Stir in fresh chopped cilantro and lime juice if using. Taste and adjust salt, pepper, or spices as needed.
- Serve: Serve the vegetarian chili hot with optional toppings such as shredded cheese, sour cream or Greek yogurt, sliced avocado, tortilla chips, chopped green onions, and jalapeños for added flavor and texture.
Notes
- For a spicier chili, increase the cayenne pepper or add fresh jalapeños.
- You can substitute any of the beans with your favorites or omit the corn if preferred.
- This chili tastes even better the next day as flavors develop further.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use vegetable broth for added depth of flavor, or water if unavailable.
- Adjust thickness by simmering longer to reduce liquid or adding more broth if too thick.
