The BEST Vegetarian Chili
from kristineskitchenblog.comYou'll love this thick and hearty vegetarian chili, made with vegetables, beans, tomatoes and the perfect blend of chili spices. Serve it with your favorite chili toppings, plus cornbread or a green salad.
Servings: 6 servings
Calories: 221kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium red or yellow onion diced
- 2 medium carrots chopped into small (¼-inch) pieces
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4 cloves garlic minced
- 1¾ cups low sodium vegetable broth (one 14.5 ounce can)
- 1-2 tablespoons chili powder see note
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 28 ounce can petite diced tomatoes
- 2 15 ounce cans black beans rinsed and drained
- 15 ounce can red kidney beans rinsed and drained
- 1 cup frozen corn
- Optional Toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Instructions
- Heat the olive oil in a large pot or Dutch oven on the stove over medium-high heat.2 tablespoons olive oil
- Add the onion, carrots and bell peppers and saute until the vegetables begin to soften, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds.1 medium red or yellow onion, 2 medium carrots, 1 red bell pepper, 1 yellow bell pepper, 4 cloves garlic
- Add the remaining ingredients to the pot: vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans and corn. Stir to combine.1¾ cups low sodium vegetable broth, 1-2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons tomato paste, 28 ounce can petite diced tomatoes, 2 15 ounce cans black beans, 15 ounce can red kidney beans, 1 cup frozen corn
- Bring to a boil and then reduce the heat to a low simmer. Let the chili simmer on the stove for 35-45 minutes, stirring occasionally, until the carrots are tender. If after about 30 minutes the chili has reached your desired thickness, cover it and continue simmering until the carrots are tender. Taste and adjust seasonings as needed. Serve with toppings as desired.Optional Toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Video
Notes
- Spice Level: This chili is very mild when made with 1 tablespoon chili powder and medium spicy when made with 2 tablespoons chili powder. If you are sensitive to spice or your chili powder is very spicy, use less. If you want your chili extra spicy you can add a small amount of cayenne pepper, to taste.
- Variations: This recipe is easily adaptable to use other veggies that you may have in your kitchen. Firmer vegetables, such sweet potato and butternut squash, should be chopped into 1/2-inch pieces and added at the beginning of the cook time. Chopped mushrooms or celery should be sautéed with the other veggies before simmering the chili. Quick-cooking vegetables, such as zucchini and yellow squash, should be chopped into 1/2-inch pieces and added during the last 15 minutes of cook time.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Reheat chili in a pot on the stove, covered, until simmering hot. Individual servings of chili can also be reheated in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.5cups | Calories: 221kcal | Carbohydrates: 38g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 952mg | Potassium: 994mg | Fiber: 10g | Sugar: 12g | Vitamin A: 5421IU | Vitamin C: 81mg | Calcium: 112mg | Iron: 5mg
