Vegetarian Chili Variations
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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
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.
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!)
extra-virgin olive oil
medium yellow onion, chopped
red bell pepper, seeds and ribs removed, chopped
carrots, finely chopped
cloves garlic, finely chopped
jalapeño, finely chopped
tomato paste
(15.5-oz.) can black beans, drained, rinsed
(15.5-oz.) can kidney beans, drained, rinsed
(15.5-oz.) can pinto beans, drained, rinsed
(28-oz.) can fire roasted tomatoes
low-sodium vegetable broth
chili powder
ground cumin
dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, sour cream, and fresh cilantro, for serving
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