Vegetarian Chili Recipe
A hearty, protein-rich, one-pot vegetarian chili that’s healthy, easy, and bursting with spicy, homemade flavor. Perfect for a cozy fall or winter evening!
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 bell peppers 1 red, 1 green chopped
- 1 jalapeño seeded and finely minced optional for extra heat
- 2 cans (15 oz each) black beans drained and rinsed
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (15 oz) pinto beans drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth Better Than Bouillon diluted works great
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper or more, to taste
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
- Heat oil in a Dutch oven, sauté onion and bell peppers until soft.
- Stir in garlic and jalapeño, add spices and toast for flavor.
- Add tomatoes, beans, and vegetable broth. Simmer for 20-25 minutes.
- Season with salt, pepper, and cilantro. Serve with lime wedges.
Notes
To enhance flavors, let the chili rest off heat for 10 minutes. Mash some beans for a creamier texture. For added sweetness, stir in brown sugar or dark chocolate. Customize by adding zucchini or shredded carrots.
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