Hearty Vegetarian Chili Meal (Printable)
Savory chili rich with beans, vegetables, and spices offering a hearty, comforting main dish.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 1 medium zucchini, diced
→ Beans & Tomatoes
09 - 1 can (14 oz) kidney beans, drained and rinsed
10 - 1 can (14 oz) black beans, drained and rinsed
11 - 1 can (14 oz) diced tomatoes
12 - 1 can (14 oz) crushed tomatoes
13 - 1 cup (8 fl oz) vegetable broth
→ Spices
14 - 2 tablespoons chili powder
15 - 1 teaspoon ground cumin
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon ground coriander
18 - ½ teaspoon dried oregano
19 - ¼ teaspoon cayenne pepper (optional)
20 - Salt and black pepper, to taste
→ Optional Garnishes
21 - Fresh cilantro, chopped
22 - Sour cream or Greek yogurt (plant-based for vegan)
23 - Shredded cheese (plant-based for vegan)
24 - Sliced jalapeños
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened.
02 - Add diced red and green bell peppers, carrots, celery, and zucchini. Cook while stirring occasionally for 5 to 6 minutes until vegetables begin to soften.
03 - Incorporate chili powder, cumin, smoked paprika, coriander, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to release aromas.
04 - Add kidney beans, black beans, diced tomatoes, crushed tomatoes, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro, sour cream or plant-based alternatives, shredded cheese, and jalapeños if desired.
# Expert Advice:
01 -
- It thickens into something almost stew-like, rich enough to feel indulgent without any cream or cheese.
- The spice blend builds layers instead of just heat, so every bite tastes a little different.
- Leftovers taste even better the next day, which means lunch is already handled.
02 -
- Toasting the spices in the pot before adding liquid makes them bloom, skipping this step leaves the chili tasting flat.
- Letting it simmer uncovered for the last five minutes thickens it fast if it looks too soupy.
- Taste it after 20 minutes, the flavors meld quickly and you might need less salt than you think.
03 -
- Double the batch and freeze half, it thaws perfectly and saves you on a busy night.
- If it tastes good but feels like something is missing, add a pinch of sugar or a splash of vinegar to balance the acidity.
- Stir in a handful of spinach or kale during the last five minutes for extra greens without changing the flavor.