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    Vegetarian Chili Recipe

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    This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices, and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even more spice! Serve it on a cold night with a slice of homemade cornbread. 

    Meal prepping? This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. (Add a couple tablespoons of water to loosen it if it’s too thick!)

    Also Read: Vegetable Biryani Recipe

    Vegetarian Chili Recipe
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    Vegetarian Chili Recipe

    Recipe by RecipesVilla
    Course: Main
    Servings
    +
    –

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    50

    minutes
    Calories

    321

    kcal

    This vegetarian chili is every bit as warm, comforting, and filling as the classic meat-filled version. Three types of beans do the heavy lifting, while warm spices and jalapeño add a little extra heat. Serve it on a cold night with a slice of homemade cornbread.

    Ingredients

    • 1  tbsp . extra-virgin olive oil

    • 1  medium yellow onion, chopped

    • 1  red bell pepper, chopped

    • 2  c arrots, peeled and finely chopped

    • 3  cloves garlic, minced

    • 1  jalapeño, finely chopped

    • 1  tbsp . tomato paste

    • 1  (15.5-oz.) can pinto beans, drained and rinsed

    • 1  (15.5-oz.) can black beans, drained and rinsed

    • 1  (15.5-oz.) can kidney beans, drained and rinsed

    • 1  (28-oz.) can fire roasted tomatoes

    • 3  c . low-sodium vegetable broth

    • 2  tbsp . chili powder

    • 1  tbsp . ground cumin

    • 2  tsp . dried oregano

    • Kosher salt

    • Freshly ground black pepper

    • Shredded cheddar, for serving

    • Sour cream, for serving

    • C ilantro, for serving

    Directions

    • In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
    • Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
    • Bring to a boil then reduce heat and let simmer, 30 minutes.
    • Serve with cheese, sour cream, and cilantro.

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