Homemade Vegetarian Chili

Homemade Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

Ingredients

  • extra-virgin olive oil
    2 tbsp
  • red onion

    chopped

    1 medium
  • red bell pepper

    chopped

    1 large
  • carrots

    chopped

    2 medium
  • ribs celery

    chopped

    2
  • salt

    divided

    ½ tsp
  • garlic

    pressed or minced

    4 cloves
  • chili powder
    2 tbsp
  • ground cumin
    2 tsp
  • smoked paprika
    1 ½ tsp
  • dried oregano
    1 tsp
  • can or 2 small cans diced tomatoes**

    with their juices, 28 ounces

    1 large
  • black beans

    rinsed and drained

    2 cans
  • pinto beans

    rinsed and drained

    1 can
  • vegetable broth or water
    2 c
  • bay leaf
    1
  • chopped fresh cilantro

    plus more for garnishing

    2 tbsp
  • sherry vinegar or red wine vinegar or lime juice
    1 tsp
  • garnishes: chopped cilantro

    sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc

Directions

  1. 1

    In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

  2. 2

    Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

  3. 3

    Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

  4. 4

    Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

  5. 5

    Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Homemade Vegetarian Chili

Homemade Vegetarian Chili

4.9(2.1k)236 cal

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About this Recipe

Craving a hearty, satisfying meal that's both flavorful and meat-free? This Homemade Vegetarian Chili delivers a smoky depth that tastes like it simmered all day, yet comes together with ease using everyday pantry staples. It’s perfect for a comforting weeknight dinner.

The magic here lies in layering simple pantry staples, fresh vegetables, and a thoughtful blend of spices to build a truly complex flavor profile. The combination of chili powder, ground cumin, and especially smoked paprika creates a rich, smoky essence in every spoonful. This recipe makes excellent leftovers, ensuring you have delicious meals ready for days.

Prepare for a robust and deeply satisfying bowl of chili, bursting with the natural sweetness of red bell peppers and carrots, balanced by the savory notes of garlic. Its thick, hearty texture comes from a generous mix of black and pinto beans, all swimming in a rich tomato base. This is a wonderfully wholesome and naturally vegetarian dish designed for pure comfort, offering a warming embrace with every spoonful.

Customization & Serving Ideas

Feel free to get creative with your beans—swap pinto beans for kidney beans or an extra can of black beans if that's what you have on hand. If sherry vinegar isn't available, red wine vinegar or a squeeze of fresh lime juice will provide that essential bright finish. For those who enjoy a spicier kick, a pinch of cayenne pepper or a dash of hot sauce would be a welcome addition.

This vegetarian chili is perfect for a cozy family dinner, a casual potluck, or a substantial lunch. Serve it warm in bowls, inviting everyone to customize their plate with an array of garnishes like fresh chopped cilantro, creamy sliced avocado, crunchy tortilla chips, a dollop of sour cream or crème fraîche, or a sprinkle of grated cheddar cheese.

Frequently Asked Questions