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Vegetarian Chili is a hearty, flavorful dish perfect for any occasion. Packed with beans, vegetables, and spices, it’s a satisfying meal that even meat lovers will enjoy. Whether you’re looking for a cozy dinner or a crowd-pleaser for your next gathering, this recipe has you covered. Let’s dive into making this delicious, comforting chili!
Vegetarian Chili Recipe
Ingredients:
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 can 14.5 oz can diced tomatoes
- 1 can 15 oz can kidney beans, drained and rinsed
- 1 can 15 oz can black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup vegetable broth
- to taste salt and pepper
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and diced bell pepper, cook for another 3 minutes.
- Stir in diced tomatoes, kidney beans, black beans, chili powder, cumin, and paprika.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
What You Will Need to Make This Dish
Read more: Vegetarian Green Chili Stew Recipe
What you will need to make vegetarian chili
- Olive oil: Adds richness and helps sauté vegetables, enhancing their flavors.
- Onion: Provides a sweet, savory base, essential for depth.
- Garlic: Infuses the dish with a robust, aromatic flavor.
- Bell pepper: Adds a sweet, slightly tangy crunch.
- Diced tomatoes: Brings acidity and a juicy texture to the chili.
- Kidney beans: Adds protein and a hearty texture.
- Black beans: Provides additional protein and a creamy consistency.
- Chili powder: Gives the chili its signature spicy kick.
- Ground cumin: Adds earthy, warm undertones.
- Paprika: Enhances color and adds a subtle sweetness.
- Vegetable broth: Creates a flavorful, cohesive base for the chili.
Tools and Instruments Required
What tools/instruments will be needed to make Vegetarian Chili Recipe
- Large pot: Essential for cooking all ingredients together, allowing flavors to meld and ensuring even heat distribution.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even mixing and preventing burning.
- Cutting board: Provides a stable surface for chopping vegetables, keeping your workspace organized and safe.
- Chef's knife: Necessary for efficiently dicing onions, bell peppers, and mincing garlic, ensuring uniform pieces for even cooking.
- Can opener: Required for opening canned tomatoes, kidney beans, and black beans, making ingredient preparation quick and easy.
Vegetarian Chili Recipe
A hearty and delicious vegetarian chili perfect for any meal.
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Ingredients:
Main Ingredients
- 1 tbsp Olive oil
- 1 large Onion, diced
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 can Diced tomatoes 14.5 oz can
- 1 can Kidney beans, drained and rinsed 15 oz can
- 1 can Black beans, drained and rinsed 15 oz can
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 cup Vegetable broth
- to taste Salt and pepper
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and diced bell pepper, cook for another 3 minutes.
- Stir in diced tomatoes, kidney beans, black beans, chili powder, cumin, and paprika.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Notes:
Feel free to add more vegetables or spices to suit your taste.
Read more: Wendy’s Chili Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the chili as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 4 days.
Freezing Instructions
- Let chili cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Adding a splash of dark chocolate or cocoa powder to vegetarian chili can deepen the flavor and add a subtle richness that balances the spices beautifully.
Frequently Asked Questions
FAQ:
Can I use fresh tomatoes instead of canned?
Yes, use about 4-5 medium fresh tomatoes, chopped.
How long does this chili last in the fridge?
It lasts up to 5 days when stored in an airtight container.
Can I freeze this chili?
Absolutely, it freezes well for up to 3 months.
What can I serve with this chili?
Serve with rice, cornbread, or tortilla chips.
Is this recipe spicy?
It's mildly spicy, adjust chili powder to your taste.
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