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Vegetarian Chili Recipe

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3.9 from 13 reviews

This hearty Vegetarian Chili is a flavorful and nutritious one-pot meal perfect for any occasion. Packed with a variety of beans, fire-roasted tomatoes, and a blend of spices, it delivers comforting warmth and spice. The chili simmers gently to develop deep flavors, with a portion blended smooth for creamy texture, and finished with fresh lime and cilantro for brightness. Ideal for meat-free diets, this recipe makes a satisfying, wholesome dinner that's easy to prepare and perfect for leftovers.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced (about 1 cup)
  • 1 red bell pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 cup frozen corn
  • 1 lime
  • 1/4 cup finely chopped cilantro (optional)

Spices and Seasonings

  • 2 tablespoons ground chili powder
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons sugar
  • 1 bay leaf

Canned Goods

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 2 (14.5-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can pinto beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles (optional)

Other

  • 1 cup vegetable broth
  • Toppings as desired (such as shredded cheddar cheese, sour cream, avocado, chopped green onions)

Instructions

  1. Cook Veggies: Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it warm for about 30 seconds. Add the finely diced onion and red bell pepper. Cook, stirring occasionally, until very tender and softened, about 6 to 9 minutes.
  2. Add Spices: Reduce heat to medium and add minced garlic, chili powder, dried oregano, ground cumin, dried basil, seasoned salt, cayenne pepper, paprika, and black pepper. Stir constantly for 45 seconds to 1 minute until the spices are fragrant and well combined.
  3. Add Tomatoes and Beans: Carefully pour in the undrained fire-roasted diced tomatoes, stirring for about 20 seconds to combine. Then add the drained and rinsed black beans, pinto beans, diced green chiles if using, frozen corn, vegetable broth, sugar, and bay leaf. Stir everything thoroughly.
  4. Simmer: Reduce the heat to maintain a gentle simmer. Stir occasionally and let the chili cook uncovered for 25 to 30 minutes, allowing flavors to blend and the chili to thicken slightly.
  5. Blend Portion: Remove about 1 and 1/2 cups of the chili and carefully transfer it to a blender. To prevent spills, remove the blender lid’s center insert and cover the opening with a kitchen towel. Blend until smooth, then pour the blended chili back into the pot and stir to combine. This will give the chili a creamy texture.
  6. Finish and Serve: Squeeze the fresh lime juice into the chili and stir in chopped cilantro if desired. Adjust seasoning to taste. Serve hot with your favorite toppings such as shredded cheddar cheese and sour cream.

Notes

  • You can customize the heat level by adjusting or omitting the cayenne pepper according to your spice preference.
  • The blended portion of chili adds creaminess without the need for dairy, making this chili rich and hearty.
  • Optional toppings like avocado, green onions, or jalapeños add extra flavor and texture.
  • This chili stores well and flavors deepen after a day; reheat gently and add garnish before serving.
  • Using fire-roasted tomatoes enhances the smoky flavor, but regular diced tomatoes can be substituted if preferred.

Find it online: https://dishcooks.com/vegetarian-chili-recipe/