Vegetarian Chili Recipe

Name: Vegetarian Chili Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 2 carrots, 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; Cilantro, for serving

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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.

Contents

Vegetarian Chili Recipe Ingredients Directions

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

Recipe by RecipesVillaCourse: Main

Servings

4-8

servings

Prep time

minutes

Cooking time

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 carrots, 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
Cilantro, 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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