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Vegetarian Chili

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Vegetarian Chili is a hearty and comforting meatless meal packed with beans, vegetables, and bold spices. It’s nutritious, easy to prepare, and perfect for weeknight dinners, meal prep, or feeding a crowd.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup zucchini or corn (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto or white beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice (optional)
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, bell peppers, carrots, and celery. Sauté for 6–8 minutes until softened.
  3. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes.
  5. Pour in diced tomatoes and vegetable broth. Stir to combine.
  6. Add black beans, kidney beans, and pinto beans. Stir well.
  7. Bring the chili to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
  8. Taste and adjust seasonings. Stir in lime juice if using.
  9. Serve hot, garnished with cilantro or your favorite toppings.

Notes

Add jalapeños, chipotle peppers, or cayenne for a spicy version.Sweet potatoes or corn add a natural sweetness and more texture.Use lentils or quinoa for a protein boost.Great for meal prep—flavors deepen after a day in the fridge.Freezes well for up to 3 months.

Nutrition

Find it online: https://cookibly.com/vegetarian-chili/