Easy Vegetarian Chili Recipe (vegan chili!)
User Reviews
4.9
Easy Vegetarian Chili Recipe (vegan chili!)
Description
The Easy Vegetarian Chili Recipe starts by cooking onions and garlic in oil to build the base flavor. Chili powder, cumin, oregano, and chili flakes add a spectrum of warm and moderately spicy notes. Adding diced bell peppers, carrots, and celery provides sweetness and texture, which softens slightly during an initial simmer.
The tomatoes with juice create a rich sauce, thickened by the slow simmer with the vegetables. Later, canned beans and corn add protein, sweetness, and bite. The chili is seasoned with sea salt to taste. The cooking method keeps the heat moderate, allowing flavors to deepen without overwhelming the palate.
Served on its own or topped with a selection of creamy, fresh, or herbaceous ingredients, this chili offers a vegetarian main course suitable for varied meals. The recipe’s straightforward steps make it approachable for home cooks looking for a filling, plant-based option.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large onion diced
- 4 cloves garlic finely minced
- 1-3 tablespoons chili powder more will be spicier
- 2 tablespoons cumin ground
- 1 teaspoon oregano
- ¼ - 2 teaspoons chili flakes the more chili flakes the spicier it will be
- 2 medium bell pepper diced
- 2 medium carrot diced
- 3 medium celery diced, stalks
- 2 ounce whole tomato use your hands to roughly crush the tomatoes, with juice, canned
- 2 ounce bean drained and rinsed (we like kidney and white beans, canned
- 2 cups corn you could use fresh but frozen is easy and works great, frozen
- salt to taste (we like about 2 teaspoons, sea salt
- sour cream optional toppings
- cheddar cheese
- cilantro
- avocado
- green onion
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and sauté for about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chili powder, cumin, oregano, and chili flakes and stir.
- Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add the tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through. Season generously with sea salt.
- Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 333kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1637mg | 68% |
| Potassium | 1674mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 24g | 48% |
| Vitamin A | 5793IU | 116% |
| Vitamin C | 83mg | 92% |
| Calcium | 175mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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