The Best Homemade Vegetarian Chili Recipe
What You’ll Love About This Recipe
This homemade vegetarian chili is perfect for cozy nights and will quickly become a family favorite. It’s packed with flavor, easy to make, and totally customizable to suit your taste. You’ll love how it’s filled with wholesome ingredients like beans, veggies, and spices that come together in one hearty pot. Plus, it’s a great way to sneak in extra nutrients without sacrificing taste. And the best part? It’s ready in under an hour, making it ideal for busy weeknights or last-minute dinners.
Recipe
This homemade vegetarian chili is hearty, flavorful, and packed with plant-based protein. It’s perfect for a cozy meal or meal prep, and it’s easy to customize with your favorite toppings.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Cook for 5-7 minutes until softened.
- Stir in the beans, crushed tomatoes, vegetable broth, and tomato paste.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes:
- For a spicier chili, add more jalapeño or a pinch of cayenne pepper.
- This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Equipment:
– Large pot
Time:
Prep time: 10 minutes
Cooking time: 35 minutes
Cuisine: American
Serving: 6
Nutrition
This vegetarian chili is packed with nutrients and flavor. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fiber | 10 g |
| Fat | 4 g |
| Sodium | 600 mg |
| Potassium | 800 mg |
What To Serve With It
I love pairing my homemade vegetarian chili with garlic bread slices—they’re perfect for soaking up the rich, hearty flavors. A tangy coleslaw salad adds a fresh crunch that balances the meal nicely. These sides make the chili feel even more special and satisfying.
Garlic Bread Slices
There’s nothing quite like a warm, crispy slice of garlic bread to pair with a hearty bowl of vegetarian chili—it’s the ultimate comfort combo. I love slathering thick slices of crusty bread with garlic butter, then toasting them until golden and fragrant. The smell alone is irresistible! Bread toasting brings out its crunch, while the garlic butter melts into every nook, making each bite buttery and rich. It’s simple but so satisfying, especially when you drag a piece through the chili for that perfect bite. Trust me, once you try it, you’ll never want chili without it.
Tangy Coleslaw Salad
When you need a fresh, crunchy side to balance rich or spicy dishes, tangy coleslaw salad is my go-to—it’s crisp, bright, and adds just the right zing. I love how the crisp vegetables, like shredded cabbage and carrots, give it a satisfying crunch, while the flavorful dressing ties it all together with a tangy kick. A simple mix of mayo, vinegar, and a hint of mustard works wonders. It’s the perfect complement to a hearty vegetarian chili, cutting through the warmth with its cool, invigorating bite. Plus, it’s a breeze to make, which is always a win.
