Vegetarian Chili

Vegetarian Chili

A hearty, smoky bean chili loaded with vegetables and simmered until thick and rich.

Total 1 hr 5 min Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This meatless chili leans on black beans, kidney beans, and bulgur-free bulk from diced vegetables for a satisfying, stew-like texture. Chipotle and smoked paprika build a smoky depth usually supplied by meat, making it a filling weeknight dinner or game-day crowd pleaser. Top with avocado, cheese, or cilantro for extra freshness.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chile powder
  • 1 teaspoon dried oregano
  • 28 ounces crushed tomatoes
  • 15 ounces black beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces pinto beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 0 shredded cheddar cheese, for topping
  • 0 diced avocado, for topping
  • 0 fresh cilantro, chopped, for topping

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the onion, bell peppers, and carrots, and cook, stirring occasionally, until softened, about 6 to 8 minutes.

  2. Add the garlic and jalapeño, and cook until fragrant, about 1 minute.

  3. Stir in the chili powder, cumin, smoked paprika, chipotle powder, and oregano, and cook until fragrant, about 30 seconds.

  4. Add the crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, corn, and tomato paste, and stir to combine.

  5. Bring the chili to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until thickened, about 35 to 40 minutes.

  6. Season with salt and black pepper, adjusting to taste.

  7. Ladle into bowls and top with shredded cheddar, diced avocado, and chopped cilantro as desired.

Rate this recipe

★ 4.9 (2)

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    Vegetarian Chili

    This meatless chili leans on black beans, kidney beans, and bulgur-free bulk from diced vegetables for a satisfying, stew-like texture. Chipotle and smoked paprika build a smoky depth usually supplied by meat, making it a filling weeknight dinner or game-day crowd pleaser. Top with avocado, cheese, or cilantro for extra freshness.

    1 hr 5 min 6 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 2 carrots, diced
    • 4 cloves garlic, minced
    • 1 jalapeño, minced
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground chipotle chile powder
    • 1 teaspoon dried oregano
    • 28 ounces crushed tomatoes
    • 15 ounces black beans, drained and rinsed
    • 15 ounces kidney beans, drained and rinsed
    • 15 ounces pinto beans, drained and rinsed
    • 1 1/2 cups vegetable broth
    • 1 cup corn kernels
    • 2 tablespoons tomato paste
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 0 shredded cheddar cheese, for topping
    • 0 diced avocado, for topping
    • 0 fresh cilantro, chopped, for topping

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium heat. Add the onion, bell peppers, and carrots, and cook, stirring occasionally, until softened, about 6 to 8 minutes.

    2. 2

      Add the garlic and jalapeño, and cook until fragrant, about 1 minute.

    3. 3

      Stir in the chili powder, cumin, smoked paprika, chipotle powder, and oregano, and cook until fragrant, about 30 seconds.

    4. 4

      Add the crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, corn, and tomato paste, and stir to combine.

    5. 5

      Bring the chili to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until thickened, about 35 to 40 minutes.

    6. 6

      Season with salt and black pepper, adjusting to taste.

    7. 7

      Ladle into bowls and top with shredded cheddar, diced avocado, and chopped cilantro as desired.