Homemade Vegetarian Chili
A hearty and comforting bowl of vegetarian chili brimming with fresh vegetables and spices, perfect for cozy gatherings or busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced Try swapping with shallots for a sweeter profile
- 3 cloves garlic, minced
- 1 each bell pepper, diced Red, yellow, or green—all work beautifully!
- 2 medium carrots, diced
- 2 stalks celery, diced Or use zucchini for a different texture
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes Or fresh tomatoes if you're feeling ambitious
- 2 cups vegetable broth Homemade adds extra love
Spices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika For that depth of flavor!
- to taste Salt and pepper
Optional Toppings
- to taste avocado
- to taste sour cream
- to taste cilantro
- to taste cheese
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant—about 3–4 minutes.
- Toss in the bell pepper, carrots, and celery, stirring occasionally until they begin to soften, about 5 minutes.
- Stir in the black beans, kidney beans, and diced tomatoes.
- Add the vegetable broth and mix well. Let it all come together!
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly.
- Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20–30 minutes.
- Taste and adjust seasoning if needed.
Notes
Leftover chili can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to three months. When reheating, warm it on the stove over low heat, adding a splash of water or broth to prevent drying out. Toast spices for added flavor!