Spicy Vegetarian Chili
User Reviews
4.8
Spicy Vegetarian Chili
Description
The chili starts with caramelizing onions and then cooking bell pepper, carrot, celery, serrano chiles, and garlic to build a flavorful vegetable base. A blend of chili powder, cumin, smoked paprika, oregano, salt, and black pepper adds spice and complexity. Adding vegetable broth, fire-roasted diced tomatoes, and a mix of kidney and black beans, the chili simmers uncovered until thickened to the desired consistency.
The resulting chili is robust and spicy, with tender beans and vegetables melding into a cohesive dish. The fresh lime juice added at the end brightens the flavors. Toppings such as shredded cheese, sour cream, fresh cilantro, and additional hot sauce provide customizable garnishes that balance the heat and add creaminess.
This chili serves well as a comforting main course, suitable for vegetarians who enjoy spicy, richly seasoned meals. It also freezes well, making it convenient for preparing ahead and reheating carefully to maintain flavor and texture.
To freeze, store in airtight containers, thaw completely before reheating on the stove or microwave, and ensure it’s warmed through before serving.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 2 carrot peeled and chopped
- 2 celery finely chopped, stalk
- 2 serrano chile finely chopped
- 4 cloves garlic minced
- 3 tablespoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 3 cups vegetable broth
- 2 (15-ounce) cans diced tomatoes fire-roasted
- 1 (15-ounce) can red kidney beans drained and rinsed, dark
- 1 (15-ounce) can black beans drained and rinsed
- 2 tablespoons hot sauce your favorite, spicy
- 1 tablespoon lime juice fresh
- cheese optional toppings, shredded cheese; sour cream; hot sauce
- sour cream
- cilantro
- hot sauce
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
- Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
- Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
- Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
- Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
- Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.
Notes
- This chili freezes well; store in freezer-safe containers for up to several months.
- Thaw frozen chili overnight in the refrigerator or use microwave defrost before reheating.
- Reheat gently on stove or microwave until hot throughout to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1445mg | 60% |
| Potassium | 798mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 5800IU | 116% |
| Vitamin C | 58.6mg | 65% |
| Calcium | 200mg | 20% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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