Vegetarian Chili

My hot take? This vegetarian chili is every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in this chili, helping to "beef" it up. It's filled with warm spices and as well as some jalapeño for a little extra heat, making it perfectly warm and cozy. Serve it on a cold night with a slice of homemade cornbread, and you’ve got a satisfying winter dinner (or game day meal), ready in no time. Here’s everything you need to know:

What People Are Saying:
"I don't miss the meat at all!!! Since my wife and I went vegetarian last year this has been my go-to chili recipe. Delish!" - CuriousChef

"I’ve removed all other veggie chili recipes from my file. This is THE one for me. While I may not make it three times in 1 day(tee hee), I would make a triple batch. Lots o’ neighbors, lots o’ sharing." - GreenCorn

How To Make Vegetarian Chili

INGREDIENTS

• Aromatic Vegetables: I built this chili on a classic base of onion, red bell peppers, carrots, and garlic. Sautéed until fragrant and soft, but not browned, it lays a foundation for deep flavor.
• Jalapeño: I found some grassy green chile heat to be a nice complement to the fruity, earthy heat of the chili powder. Remove the seeds before chopping if you’re sensitive to heat.
• Beans: With three beans—pinto, black, and kidney—every bite of chili is a little different from the last.
• Fire-Roasted Tomatoes: Smoky and sweet, these tomatoes were just made for chili. They are a fantastic upgrade over your standard canned tomatoes.
• Chili Powder: This complex spice mixture—a blend of cumin, oregano, garlic and onion, and chile powder (usually ancho)—is what turns what would otherwise be a three-bean stew, into a chili. Do not mistake it for chile powder, which is nothing more than dried chiles.
• Cumin: Earthy cumin keeps this chili grounded and amplifies the flavor of the chili powder.
• Oregano: Another woodsy, earthy, aromatic ingredient that builds on one of the flavors in the chili powder.
• Cheddar & Sour Cream: In a chili as lean as this one, I find these toppings essential for creating a satisfying richness. As a bonus, they also mellow out the spiciness of the chili.

STEP-BY-STEP INSTRUCTIONS

Our first task is to cook the aromatic vegetables in order to concentrate their flavors. The idea here is to create a flavor base for the chili, so you’ll want to be sure all the aromatics are cut reasonably fine and to a uniform size. Heat the oil in a large, heavy pot, preferably a Dutch oven, over medium heat. Add the onion, bell pepper, and carrots and cook, stirring often, until softened but not browned. Stir in the garlic and jalapeño and cook just until fragrant.

Now that we’ve laid a good foundation, it’s time to build our chili. Add the tomato paste and stir until the aromatics are coated. Drain the beans and rinse them under running water, then add the beans to the pot. Add the tomatoes, veggie broth, chili powder, cumin, and oregano and stir to combine. Season with salt and pepper. Look at the rich color we’re getting from the tomato paste and chili powder!

Let’s get cooking! Bring the mixture to a boil then reduce the heat and simmer, stirring occasionally, for 30 minutes. (Though you might be tempted, do not cover the pot—we want the chili to reduce and thicken slightly.) Now taste the chili and add more salt and/or pepper if needed.

This chili is great on its own, but the toppings elevate it to another plane of deliciousness. Divide the chili among bowls and top with shredded cheddar, a dollop of sour cream, and some chopped cilantro. (If you’ve got a lime sitting around, a squeeze of lime juice would be a welcome addition.)

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to top chili: I love to top this chili just like I do bowls of classic chili con carne, with shredded cheddar cheese, sour cream, and cilantro. That being said, feel free to get creative with your toppings. Swap out the cilantro for scallions, add some hot sauce for an extra kick of heat, or give some crunch to your bowl with a handful of your favorite crackers. Want to make this vegan? Cut the sour cream and cheese and swap them out for some diced avocado for added creaminess.
• How to customize chili: There are plenty of ways to experiment with this chili. Add a second jalapeño or keep the seeds for even more spice, throw in even more veggies (or swap them out), and switch up the beans for your favorite variety. I used pinto beans, black beans, and kidney beans, but use what you have on hand: white beans or even chickpeas would be great here.
• How to get the best flavor from chili. While this chili is a fabulous weeknight dinner solution, it’s even better the next day. The extra time gives all the dish’s complex flavors further opportunity to meld and deepen,

Storage

This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing and to leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally, until warmed through. (Add a couple tablespoons of water to loosen it if it's too thick!)