Description
This hearty Homemade Vegetarian Chili is packed with a colorful variety of beans and vegetables, simmered in a rich tomato base and seasoned with warm spices. Perfectly balanced with optional toppings like shredded cheese, sour cream, and avocado, it’s a comforting and nutritious meal suitable for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 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)
Beans and Vegetables
- 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 and Seasoning
- 1 1/2 cups vegetable broth or water
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Optional Garnishes
- 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
- Sauté the 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 an additional 1-2 minutes until fragrant.
- Add the Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon (if using), and cayenne pepper (if using). Stir well to coat the vegetables evenly and cook for about 1 minute to release the spices’ aromas.
- Add Tomatoes and Beans: Pour in the crushed tomatoes along with the black beans, kidney beans, pinto beans, and corn if using. Add the vegetable broth or water and stir in 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. Let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Finish the Chili: Stir in fresh chopped cilantro and the juice of one lime if desired. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the chili hot, topped with optional garnishes 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, add more cayenne pepper or fresh jalapeños.
- To make this chili vegan, omit the cheese and sour cream or use plant-based alternatives.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- Adjust the thickness by adding more vegetable broth if you prefer a soupier chili.
- Beans can be substituted with your favorites, such as chickpeas or lentils.
