The Ultimate Vegetarian Chili
User Reviews
4.9
The Ultimate Vegetarian Chili
Description
The Ultimate Vegetarian Chili brings together black beans, kidney beans, and pinto beans with sautéed diced onions, bell peppers, carrots, and celery. These vegetables soften in olive oil before spices like chili powder, cumin, paprika, oregano, garlic, and tomato paste are cooked briefly for aroma. The addition of fire-roasted diced tomatoes, diced green chilies, vegetable broth, and a bay leaf allows the chili to simmer and deepen in flavor. The result is a rich, thick chili combining the earthiness of beans and spices with a balanced vegetable base.
The chili is ideally served topped with fresh garnishes such as diced avocado, sour cream, cheese, and cilantro, adding creamy and fresh layers to the warm, spicy stew. It pairs well with rice or cornbread for a complete meal.
The recipe notes recommend letting the chili cool to room temperature before transferring it to an airtight container. It can be refrigerated for 4 to 5 days or frozen for up to 3 months, making it a practical dish for advance preparation and meal planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced, large
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 carrot diced, medium
- 2 celery diced, stalks
- 4 garlic minced, cloves
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1 (15oz can) black beans drained and rinsed
- 1 (15oz can) Kidney Beans drained and rinsed
- 1 (15oz can) pinto beans drained and rinsed
- 1 (28oz can) diced tomatoes undrained, fire-roasted
- 1 (4oz can) green chili undrained, roasted and diced
- 2 cups vegetable broth low-sodium
- 1 bay leaf
- cilantro chopped, diced, grated, for garnish
- avocado
- sour cream
- cheese
Instructions
- Cook the vegetables. Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.
- Add the aromatics. Add the garlic, chili powder, cumin, oregano, paprika, salt, and tomato paste. Stir for another minute, until fragrant.
- Let it simmer. Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Stir it, increase the heat to high to bring it to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquid-y chili, add another cup of vegetable broth.
- Serve. Before serving, remove the bay leaf. Ladle servings into individual bowls and top with your favorite garnishes.
Notes
- Allow the chili to cool before storing it in airtight containers.
- Chili can be refrigerated safely for up to 5 days or frozen for up to 3 months.
- Add an extra cup of vegetable broth if you prefer a thinner consistency.
- Remove the bay leaf before serving to avoid a harsh taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 680mg | 28% |
| Potassium | 1171mg | 25% |
| Fiber | 22g | 88% |
| Sugar | 8g | 16% |
| Vitamin A | 5668IU | 113% |
| Vitamin C | 51mg | 57% |
| Calcium | 161mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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