Hearty Vegetarian Chili

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Chock full of beans and veggies, this hearty vegetarian chili is smoky, spicy, and oh so satisfying. You’ll never miss the meat!

Brrrrr! We’re coming out from under this week’s deep freeze and a little warm sunshine has never felt more welcome. We’ve been fending off the cold with all of our favorite comfort foods. It’s all about hearty, satisfying, stick-to-your-ribs meals, but that doesn’t mean they have to be unhealthy.

Today’s recipe for vegetarian chili has…

…layers of flavor,

…a lot of spice,

…a little heat, and

…tons of vegetables and beans. 

Now my family loves a rich beef chili, but I promise you no one missed the meat in today’s vegetarian option. We begin building flavor by toasting chili powder, cumin, oregano, and a dash of cinnamon with sautéed vegetables. Toasting the spices before you add the tomatoes or liquid helps to develop and deepen their flavor and you won’t be left with a raw or bitter taste.

Tomatoes three ways (and yep I recommend canned tomatoes for a fuller, more concentrated flavor) bring color, texture, and taste. Just a couple of chipotle peppers in adobo sauce brings the smokey, green chiles (and a splash of hot sauce if you’re so inclined) brings the heat, and cilantro and lime juice added right before serving make it bright.

Oh, and this is a delicious option for your gluten-free and vegan friends!

Let’s make Hearty Vegetarian Chili

1. Saute the diced peppers and carrots in olive oil.
2. Add the onion and saute a few minutes more.
3. Add the garlic and saute until softened.
4. Add the spices, seasoning, and sugar and toast for a couple minutes.
5. Stir in the tomato paste.
6. Add the tomatoes, chiles, chipotle peppers, and stock.

7. Cover and simmer 20 mins.
8. Add the beans and cook an additional 20 mins.
9. Stir in the hot sauce (if using) and the cilantro.
10. Squeeze in the lime juice and stir well. Ladle into bowls and serve.

Tips for success

• You can definitely serve (and thoroughly enjoy) this chili as soon as it’s ready, but make it a day ahead and the flavors will really deepen and develop.
• Don’t add your beans until the tomatoes and stock have simmered on their own for at least 20 mins. This will help to keep the beans intact and not mushy.
• Squeeze in the lime juice right before serving. This way you’ll get a pop of acid to brighten up those rich, smokey flavors.
• Toppings, toppings, and more toppings! Go crazy with it! Our favorites are sour cream, shredded cheese, cilantro, pickled jalapeños, and a pile of tortilla chips alongside!

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Hearty Vegetarian Chili

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Chock full of beans and veggies, this hearty vegetarian chili is smoky, spicy, and oh so satisfying. You'll never miss the meat!

Course: Main Dish, Soups/Stews

Cuisine: Mexican

Keyword: vegetarian chili, veggie chili

Servings: 8 Servings

Calories: 370 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 2 Tbsp olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 onion, diced (large)
• 4 cloves garlic, minced
• 3 Tbsp chili powder
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 Tbsp light brown sugar
• 6 oz tomato paste (1 can)
• 28 oz crushed tomatoes (1 can)
• 28 oz diced tomatoes (1 can)
• 4.5 oz minced green chiles (1 can)
• 2 chipotle peppers in adobo sauce, finely minced
• 2 cups vegetable stock
• 38 oz kidney beans, drained and rinsed (2 - 19 oz cans)
• 19 oz black beans, drained and rinsed (1 - 19 oz can)
• 19 oz pinto beans, drained and rinsed (1 - 19 oz can)
• splash of hot sauce (optional)
• 1/4 cup fresh cilantro, minced
• 2 Tbsp fresh lime juice
• shredded cheddar, sliced scallions, chopped cilantro, and sour cream for topping

Instructions

1. Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.

2. Add carrots and peppers and saute until beginning to soften, about 4 minutes.

3. Add onion and continue to cook 5-7 minutes or until softened and golden. Add garlic and cook another 1-2 minutes.

4. Add the spices. sugar, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins.

5. Add the tomatoes, chiles and chipotle peppers. Stir and bring to a simmer. Mix in the stock. Let simmer, covered, for 20 mins.

6. Uncover, add beans, and cook an additional 20 minutes. The chili should reduce a bit and have a nice thick consistency.
   

7. Stir in cilantro and lime juice (and hot sauce is using). Season to taste with salt and pepper. Ladle into bowls and top with garnishes if desired.

Recipe Notes

• You can definitely serve (and thoroughly enjoy) this chili as soon as it's ready, but make it a day ahead and the flavors will really deepen and develop.
• Don't add your beans until the tomatoes and stock have simmered on their own for at least 20 mins. This will help to keep the beans intact and not mushy.
• Squeeze in the lime juice right before serving. This way you'll get a pop of acid to brighten up those rich, smokey flavors.
• Toppings, toppings, and more toppings! Go crazy with it! Our favorites are sour cream, shredded cheese, cilantro, pickled jalapeños, and a pile of tortilla chips alongside!

Nutrition Facts

Hearty Vegetarian Chili

Amount Per Serving

Calories 370 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 2082mg91%

Potassium 1649mg47%

Carbohydrates 67g22%

Fiber 21g88%

Sugar 17g19%

Protein 18g36%

Vitamin A 4980IU100%

Vitamin C 66.4mg80%

Calcium 202mg20%

Iron 8.1mg45%

* Percent Daily Values are based on a 2000 calorie diet.