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Vegetarian Chili

Vegetarian Chili: The Best Hearty Recipe for Cozy Evenings

A hearty vegetarian chili loaded with beans and spices, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 cups
Calories 228 kcal

Equipment

  • Dutch Oven
  • Colander

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion ¼" dice
  • 1 cup diced red bell pepper ½" dice
  • 1 tablespoon minced garlic
  • 1 teaspoon minced jalapeno
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon black pepper
  • 1 cup corn kernels fresh, canned or frozen
  • 15 ounces canned red kidney beans
  • 15 ounces canned pinto beans
  • 15 ounces canned black beans
  • 19 ounces diced fire-roasted tomatoes plus juice
  • 16 ounces canned tomato sauce
  • 1 cup vegetable broth

Instructions
 

  • Place the beans in a colander and rinse them with water. Drain thoroughly and set them aside.
  • Heat a large pot or dutch oven over medium-high heat. Add the olive oil, once hot, add the onions, bell pepper, jalapenos, and salt. Cook until softened, 5 to 7 minutes.
  • Stir in the garlic, chili powder, cumin, coriander, paprika, chipotle chili powder, and black pepper, and cook until fragrant, 30 seconds.
  • Add corn, kidney beans, pinto beans, black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
  • Bring to a boil, then reduce to a simmer. Cook until the chili is slightly thickened, about 20 to 25 minutes. Taste and season with salt and pepper.
  • Portion chili into bowls and add desired toppings.

Notes

Recipe Yield: About 8 cups. Serving Size: 1 cup. Topping Suggestions: Sliced chili peppers, green onions, cilantro, cheese, sour cream, or avocado. Storing: Cool and store in an airtight container for up to 1 week. Freeze in a resealable bag for up to 3 months, and defrost before using. Reheating: Cover and microwave on high in 30-second intervals, stirring in between, until hot. Alternatively, reheat on the stovetop over medium heat.

Nutrition

Serving: 1cupCalories: 228kcalCarbohydrates: 38gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 1204mgPotassium: 728mgFiber: 12gSugar: 7gVitamin A: 1068IUVitamin C: 11mgCalcium: 101mgIron: 4mg
Keyword comfort food, cozy evenings, hearty recipe, quick and easy, spicy chili, Vegetarian Chili
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