Vegetarian Chili Recipe - Stovetop or Slow Cooker
You'll discover that chili doesn't require meat to be hearty and delicious. This vegetarian chili is thick, rich, and flavorful, and it's so easy to make.
Servings: 12
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, chopped (about 1 ½ cups)
- 1 green bell pepper, chopped (about 1 ½ cups)
- 1 cup chopped carrot (about 1 large carrot)
- 1 cup chopped celery (about 2 stalks celery)
- 1 cup chopped onion (about 1 medium. onion)
- 1 jalapeño, finely chopped (about ⅓ cup)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper, or to taste
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons chili powder, more to taste
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 can (15 ounces) tomato sauce (no salt added)
- 2 cans (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups water or vegetable broth
- 1 can (15 ounces) corn, drained
Optional toppings:
- sour cream, diced jalapeño pepper, fresh cilantro, avocado, shredded Mexican blend cheese, crumbled cotija cheese, and/or lightly crushed tortilla chips
Instructions
- Heat a large pot over medium high heat. Add oil, bell peppers, carrot, celery, onion, jalapeño, salt and pepper and cook, stirring, for 6 to 7 minutes or until vegetables begin to soften and onions are translucent.1 tablespoon olive oil, 1 red bell pepper, chopped , 1 green bell pepper, chopped , 1 cup chopped carrot , 1 cup chopped celery, 1 cup chopped onion, 1 jalapeño, finely chopped, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, or to taste
- Add tomato paste, garlic, chili powder, cumin, and oregano. Cook, stirring, for another minute or until fragrant.2 tablespoons tomato paste, 1 tablespoon minced garlic, 2 tablespoons chili powder, more to taste, 1 tablespoon ground cumin, ½ teaspoon dried oregano
- Add tomato sauce, diced tomatoes, kidney beans, black beans, pinto beans, and water. Stir to combine and bring to a boil.1 can (15 ounces) tomato sauce, 2 cans (14.5 ounces) diced tomatoes, undrained, 1 can (15 ounces) kidney beans, rinsed and drained, 1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) pinto beans, rinsed and drained, 2 cups water or vegetable broth
- Reduce to a simmer and cook for 30 minutes (see note #1), partially covered.
- Add corn immediately prior to serving and heat through.1 can (15 ounces) corn, drained
- Serve with desired toppings.
Video
Notes
- Cooking tip: Chili can be simmered more than 30 minutes, if desired. If it appears too thick, add more water or broth.
- Make it in your slow cooker: Add all ingredients to slow cooker. Cook on low for 7 to 8 hours.
- Optional add-ins: cubed sweet potato, chopped kale, cooked quinoa or bulgar, minced jalapeño pepper, red pepper flakes, hot sauce ... or your favorite secret ingredient!
- Storage & reheating: Store leftover chili in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. To reheat, warm a bowlful in the microwave, or reheat it in a saucepan or skillet. If chili seems too thick, add a bit more water or broth.
Nutrition
Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 574mg | Potassium: 724mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2951IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 3mg
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