Vegetarian Chili Recipe: A Hearty, Flavorful Bowl of Comfort

I’ve included some videos below for those who prefer to watch rather than read.

Vegetarian chili is a tasty and filling meal that’s perfect for cold days or when you want something hearty. You can make a delicious veggie chili with beans, vegetables, and spices in about 20 minutes using common pantry ingredients. It’s easy to customize with your favorite veggies or beans.

This chili is not only vegetarian but often vegan and gluten-free too. You can make it on the stovetop or in a slow cooker. It’s great for meal prep since it freezes well. Try topping your chili with avocado, cheese, or corn chips for extra flavor and crunch.

Exact Ingredients (Vegetarian Chili Recipe + Possible Substitutes)

Here’s a list of ingredients for a tasty vegetarian chili, along with some substitutes:

• 2 cans (15 oz each) kidney beans, drained • 1 can (15 oz) black beans, drained • 1 can (15 oz) pinto beans, drained • Substitute: Any bean variety you like

• 1 onion, diced • 2 bell peppers, chopped • 2 carrots, diced • Substitute: Zucchini or celery

• 2 cloves garlic, minced • Substitute: 1/2 tsp garlic powder

• 1 can (14.5 oz) diced tomatoes • 1 can (6 oz) tomato paste

• 2 cups vegetable broth • Substitute: Water or beer

• 2 tbsp chili powder • 1 tsp cumin • 1 tsp oregano • Salt and pepper to taste

• 1 cup corn kernels (optional) • 1 diced sweet potato (optional)

You can adjust spices to your taste. For extra heat, add a diced jalapeño or some cayenne pepper. Feel free to mix and match veggies based on what you have on hand.

Instructions

Get a big pot ready on the stove. Turn the heat to medium and add some oil. Toss in chopped onions, peppers, and carrots. Cook them until they’re soft, about 5 minutes.

Add minced garlic and spices like chili powder, cumin, and oregano. Stir for a minute to wake up the flavors.

Pour in canned tomatoes with their juice. Add beans and vegetable broth. You can use black beans, kidney beans, or both.

Bring the chili to a boil, then lower the heat. Let it simmer for about 20 minutes, stirring now and then.

Taste and add salt if needed. For extra flavor, try adding corn or diced sweet potatoes.

Serve your chili hot. Top it with shredded cheese, sour cream, or avocado if you like. Enjoy your tasty vegetarian meal!

Tips, Tricks & Storing

Here are some handy tips to make your vegetarian chili even better:

• Dice veggies into small, uniform pieces for even cooking. • Sauté onions and garlic first to build flavor. • Experiment with different beans for variety. • Add a splash of lime juice at the end for brightness.

To thicken your chili, try these tricks:

• Mash some beans before adding them. • Simmer uncovered to reduce liquid. • Stir in cornmeal or crushed tortilla chips.

Storing your chili is easy:

• Keep leftovers in an airtight container in the fridge for 4-5 days. • Freeze portions in freezer bags for up to 3 months. • Reheat gently on the stove or in the microwave.

For serving, set out fun toppings like:

• Shredded cheese
• Sour cream or Greek yogurt
• Diced avocado
• Chopped cilantro
• Sliced jalapeños

Your chili will taste even better the next day as flavors meld overnight!