Description
This Homemade Vegetarian Chili Recipe is a hearty, flavorful dish packed with beans, fresh vegetables, and a blend of spices. Perfect for a comforting main course, this chili is easy to make on the stovetop and caters to gluten-free and vegetarian diets. It’s rich in protein and fiber, making it a nutritious, satisfying meal for any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
Beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Tomatoes and Liquids
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
Spices and Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it becomes soft and translucent.
- Sauté vegetables: Stir in the minced garlic, diced red and green bell peppers, and diced zucchini. Continue to sauté for 5 to 6 minutes until the vegetables start to soften.
- Add spices: Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the vegetables. Stir well to coat everything evenly with the spices.
- Add tomato paste: Mix in the tomato paste and cook for about 1 minute to deepen its flavor and combine it with the vegetables and spices.
- Combine beans and tomatoes: Add the black beans, kidney beans, pinto beans, fire-roasted diced tomatoes, crushed tomatoes, and vegetable broth to the pot. Stir thoroughly to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 to 35 minutes. Stir occasionally until the chili thickens and flavors meld.
- Finish: Stir in the fresh lime juice, taste the chili, and adjust seasoning with salt or pepper if necessary.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro if desired. Serve hot and enjoy!
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper while sautéing the vegetables.
- This chili stores well in the refrigerator and often tastes even better the next day as flavors deepen.
- Top with sour cream, shredded cheese, or sliced avocado for added creaminess and richness.
