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Vegetarian Chili

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A hearty and comforting Vegetarian Chili packed with beans, vegetables, tomatoes, and warm spices. This rich, flavorful one-pot meal is completely plant-based, nourishing, and perfect for meal prep or feeding a crowd.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, tortilla chips

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, bell pepper, and carrots. Cook for about 5 minutes until softened.
  3. Stir in garlic and zucchini and cook for 2–3 minutes.
  4. Add tomato paste and cook for 1 minute to deepen the flavor.
  5. Pour in crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir well.
  6. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  7. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
  8. Taste and adjust seasoning as needed. Serve hot with desired toppings.

Notes

  • Add corn or diced sweet potatoes for extra texture and flavor.
  • For more heat, include jalapeño, cayenne, or chipotle in adobo sauce.
  • Mash some beans while simmering for a thicker consistency.
  • Store in the refrigerator for up to 5 days.
  • Freeze in airtight containers for up to 3 months.

Nutrition

Find it online: https://recipesbyliza.com/vegetarian-chili-for-dinner/