Description
This easy vegetarian chili is a hearty and flavorful plant-based meal perfect for a comforting dinner. Packed with a variety of fresh vegetables, beans, and warm spices, it’s a healthy and satisfying dish that comes together quickly on the stovetop. The recipe is vegan and gluten-free, making it suitable for various dietary needs and ideal for meal prepping as it tastes even better the next day.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, diced
- 1 zucchini, diced
Beans and Tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, releasing their natural sweetness.
- Cook the Vegetables: Stir in the minced garlic, chopped red and green bell peppers, diced carrot, and zucchini. Cook for an additional 5–6 minutes, stirring occasionally, until the vegetables start to soften but still retain some texture.
- Add Beans and Tomatoes: Incorporate the drained and rinsed black beans and kidney beans, canned diced tomatoes, tomato sauce, and tomato paste into the pot. Mix everything thoroughly to combine the flavors.
- Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper to taste. Pour in the vegetable broth and stir well so all spices and ingredients are well blended.
- Simmer: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover with a lid, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and the vegetables to become tender.
- Final Adjustments: Taste the chili and adjust the seasoning if necessary by adding more salt, pepper, or cayenne pepper for extra heat.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, or avocado slices for added creaminess and flavor enhancement.
Notes
- For extra protein, consider adding cooked quinoa or lentils to the chili.
- This chili freezes well and flavors develop even more after resting overnight.
- Adjust the heat level by varying the amount of cayenne pepper or adding your preferred hot sauce.
