Vegetarian Chili Recipe​

This vegetarian chili is not only delicious but also packed with nutrients, making it a perfect choice for a hearty meal. Below is a comprehensive guide to help you prepare this dish step-by-step.

Ingredients

Vegetables and Aromatics:

• 2 tablespoons olive oil: For sautéing the vegetables.
• 1 medium onion, diced: Adds sweetness and depth of flavor.
• 1 red bell pepper, diced: Provides sweetness and color.
• 2 carrots, diced: Adds earthiness and sweetness.
• 3 cloves garlic, minced: Enhances the overall flavor.
• 1 jalapeño, finely chopped (optional): For heat; adjust based on your spice preference.

Base Ingredients:

• 1 tablespoon tomato paste: Concentrated flavor that thickens the chili.
• 1 (28-ounce) can fire-roasted diced tomatoes: Adds smokiness and acidity.
• 1 (15-ounce) can black beans, rinsed and drained: A great source of protein.
• 1 (15-ounce) can kidney beans, rinsed and drained: Adds texture and protein.
• 1 (15-ounce) can pinto beans, rinsed and drained: Complements the other beans with creaminess.

Broth and Seasonings:

• 3 cups vegetable broth: Provides liquid and additional flavor.
• 2 tablespoons chili powder: The main spice for the chili flavor.
• 1 tablespoon ground cumin: Adds warmth and earthiness.
• 2 teaspoons dried oregano: For herbal notes.
• Salt and pepper to taste: Enhances all flavors.

Additional Ingredients:

• 1 cup corn kernels (fresh or frozen): Adds sweetness and texture.

Optional Toppings:

• Diced avocado
• Fresh cilantro, chopped
• Lime wedges
• Vegan sour cream or Greek yogurt
• Tortilla chips for crunch

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Can opener

Instructions

Step 1: Prepare Your Ingredients

Chop the Vegetables:

• Dice the onion, red bell pepper, carrots, and jalapeño. Mince the garlic. Having everything prepped will make the cooking process smoother.

Rinse the Beans:

• Open the cans of black beans, kidney beans, and pinto beans. Rinse them under cold water in a colander to remove excess sodium and any canning liquid.

Step 2: Sauté Aromatics

Heat Olive Oil:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Add Vegetables:

• Once the oil is hot, add the diced onion, red bell pepper, carrots, and jalapeño (if using). Sauté for about 5–7 minutes until they soften.

Add Garlic:

• Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.

Step 3: Build the Chili Base

Incorporate Tomato Paste:

• Add 1 tablespoon of tomato paste to the pot. Stir well to coat the vegetables evenly, cooking for about 1 minute to caramelize it slightly.

Add Remaining Ingredients:

• Pour in the fire-roasted diced tomatoes (with their juices), vegetable broth, black beans, kidney beans, pinto beans, corn kernels, chili powder, cumin, oregano, salt, and pepper. Stir everything together until well combined.

Step 4: Simmer

Bring to a Boil:

• Increase the heat to high until the mixture comes to a boil.

Reduce Heat:

• Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for about 30 minutes. Stir occasionally to prevent sticking.

Check Consistency:

• After 30 minutes, check the chili’s consistency; if it’s too thick, you can add more vegetable broth or water as needed.

Step 5: Final Adjustments

Taste Test:

• Taste your chili and adjust seasoning as necessary—add more salt, pepper, or spices according to your preference.

Add Lime Juice:

• For added brightness, squeeze in some fresh lime juice just before serving.

Step 6: Serve

Ladle into Bowls:

• Spoon generous amounts of chili into bowls.

Add Toppings:

• Top with diced avocado, chopped cilantro, a dollop of vegan sour cream or Greek yogurt, lime wedges for squeezing over top, and tortilla chips for crunch if desired.

Storage Tips

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4–5 days.
• Freezing: To freeze, let the chili cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Vegan Toppings for Vegetarian Chili

When serving vegetarian chili, a variety of toppings can enhance the flavor and texture. Here are some great vegan options:

• Avocado: Diced or sliced, avocado adds creaminess and healthy fats.
• Fresh Cilantro: Chopped cilantro provides a fresh, herbal note that brightens the dish.
• Lime Wedges: A squeeze of lime juice adds acidity and enhances the chili’s flavors.
• Vegan Sour Cream: This can mimic the creaminess of traditional sour cream without dairy.
• Nutritional Yeast: Sprinkling nutritional yeast on top adds a cheesy flavor while being dairy-free.
• Tortilla Chips: For crunch, serve with crushed tortilla chips or whole chips on the side.
• Sliced Jalapeños: Fresh or pickled jalapeños can add an extra kick.
• Chopped Green Onions: These add a mild onion flavor and a nice crunch.

Using a Slow Cooker for Vegetarian Chili

Yes, you can definitely use a slow cooker to make vegetarian chili! Here’s how:

1. Preparation: Chop your vegetables (onions, peppers, carrots) and rinse your beans.
2. Combine Ingredients: Add all ingredients to the slow cooker, including diced tomatoes, beans, corn, spices, and broth.
3. Cooking Time: Cook on low for 6-8 hours or on high for 3-4 hours until everything is tender and flavors meld together. If you prefer a thicker consistency, you can blend part of the chili and stir it back in before serving.

Making Chili Thicker

If you want to thicken your vegetarian chili, consider these methods:

• Simmer Longer: Allow the chili to simmer uncovered for an additional 10-15 minutes to reduce liquid.
• Add Pureed Beans: Remove a cup of chili, blend it until smooth, and stir it back into the pot to create a thicker texture.
• Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this mixture into the chili and simmer until thickened.
• Mashed Potatoes or Sweet Potatoes: Adding mashed potatoes or sweet potatoes can naturally thicken the chili while adding flavor.

Additional Vegetables to Add

You can customize your vegetarian chili by adding various vegetables:

• Zucchini or Yellow Squash: Diced zucchini adds moisture and texture.
• Mushrooms: Chopped mushrooms provide umami flavor and a meaty texture.
• Sweet Potatoes: Cubed sweet potatoes add sweetness and heartiness.
• Spinach or Kale: Stir in fresh spinach or kale towards the end of cooking for added nutrients.
• Celery: Diced celery enhances the base flavor with its crunch.

Making Chili in an Instant Pot

Yes, you can easily make vegetarian chili in an Instant Pot! Here’s how:

1. Sauté Mode: Use the sauté function to cook onions, garlic, and peppers until softened.
2. Add Ingredients: Stir in all remaining ingredients (beans, tomatoes, broth, spices).
3. Pressure Cook: Seal the lid and cook on high pressure for about 10 minutes. Allow natural release for about 10 minutes before quick-releasing any remaining pressure.
4. Adjust Consistency: If you want it thicker, use the same methods mentioned earlier (like blending part of it) after cooking.

Using these methods will help you create a delicious vegetarian chili tailored to your preferences!

This vegetarian chili is not only simple to make but also versatile; feel free to customize it with your favorite vegetables or spices! It’s perfect for meal prep or serving at gatherings. Enjoy this warm bowl of goodness any time you need a comforting meal!