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Calories: 536kcal
This homemade vegetarian chili is everything you want in a cozy, hearty meal. It’s packed with fresh veggies, protein-rich beans, and plenty of bold, smoky spices. Whether you’re hosting a game day crowd or meal prepping for the week, this chili hits all the right notes. The best part? It’s super simple to make with pantry staples like beans, canned tomatoes, and basic spices. A quick blitz of the blender makes it thick and rich, like it’s been simmering all day. Top it with your favorite garnishes—cheese, avocado, tortilla chips—for a delicious bowl of comfort.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium Red Onion chopped
- 1 large Red bell pepper chopped
- 2 medium Carrots chopped
- 2 ribs Celery chopped
- ½ tsp Salt divided
- 4 cloves Garlic minced
- 2 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1½ tsp Smoked Paprika
- 1 tsp Dried Oregano
- 800 g Diced tomatoes with juices
- 425 g Black Beans rinsed and drained
- 425 g Pinto Beans rinsed and drained
- 500 ml vegetable broth or water
- 1 bay leaf
- 2 tbsp Cilantro plus more for garnish
- 1-2 tsp Sherry Vinegar red wine vinegar, or lime juice
Optional garnishes:
- Cilantro Chopped
- 1 Avocado Sliced
- Tortilla Chips
- Sour Cream
- Cheddar Cheese grated
Instructions
Cook the veggies:
- Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, carrots, celery, and ¼ teaspoon of salt. Stir and cook until the vegetables are soft, about 7-10 minutes.
Add garlic and spices:
- Stir in minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly until fragrant.
Add beans and tomatoes:
- Pour in the diced tomatoes (with their juices), black beans, pinto beans, and vegetable broth. Toss in the bay leaf and stir everything together.
Simmer:
- Bring the chili to a simmer over medium heat. Lower the heat slightly, cover, and let it cook for about 30 minutes, stirring occasionally.
Blend for thickness:
- Remove the chili from heat and discard the bay leaf. Scoop about 1½ cups of the chili into a blender, making sure to include some liquid. Blend until smooth, then pour it back into the pot (or use an immersion blender for a quicker method).
Add fresh flavors:
- Stir in the chopped cilantro and the vinegar or lime juice. Taste the chili and add more salt if needed—about ¼ teaspoon usually does the trick. Let it simmer for another few minutes to meld the flavors.
Serve and enjoy:
- Ladle the chili into bowls and top with your favorite garnishes—cheese, avocado, sour cream, or crispy tortilla chips.
Notes
Blending a small portion of the chili thickens it up and gives it a richer texture. You can skip this step if you prefer a chunkier chili. It’s also a great make-ahead recipe because the flavors only get better the next day. Store leftovers in the fridge for up to 4 days or freeze for longer. For extra flavor, serve with a squeeze of lime and fresh cilantro on top.
Chili is such a versatile dish. It’s perfect for a chilly night, a game day feast, or even as a topping for nachos or baked potatoes! The smoky spices in this recipe give it a depth that’s sure to satisfy, even for those who aren’t strictly vegetarian. Plus, you can customize the toppings to make it your own—whether you’re going for classic cheddar or fresh avocado slices. This chili is bound to become a favorite!
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Estimated Nutrition:
Calories: 536kcal (27%)Carbohydrates: 80g (27%)Protein: 24g (48%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 930mg (40%)Potassium: 1871mg (53%)Fiber: 29g (121%)Sugar: 12g (13%)Vitamin A: 8664IU (173%)Vitamin C: 83mg (101%)Calcium: 212mg (21%)Iron: 9mg (50%)
