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Vegetarian Chili

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Vegetarian chili is a hearty, flavorful one-pot meal packed with beans, vegetables, and warming spices. It’s cozy, nourishing, and perfect for weeknight dinners, meal prep, or serving a crowd — all without any meat.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2 carrots, diced
  • 1 zucchini or 1 cup corn (optional)
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 3 cans (15 oz each) beans (kidney, black, pinto), drained and rinsed
  • 2 cups vegetable broth or water
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Optional toppings: lime juice, fresh cilantro, avocado, shredded cheese, sour cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots until softened, about 5–6 minutes.
  2. Add bell peppers and zucchini or corn (if using) and cook for another 3–4 minutes.
  3. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Add diced tomatoes, beans, and broth. Stir well and bring to a simmer.
  5. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until chili thickens.
  6. Taste and adjust seasoning. Add a squeeze of lime juice for brightness, if desired.
  7. Serve with your favorite toppings like avocado, cheese, sour cream, or tortilla chips.

Notes

  • Add diced sweet potatoes or lentils for extra heartiness.
  • Use cooked quinoa or barley to boost protein and texture.
  • For smoky heat, stir in chopped chipotle peppers in adobo sauce.
  • Adjust chili powder for more or less spice, or add hot sauce to taste.
  • Freezes well — store in portions for up to 3 months.

Nutrition

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