Our hot take? This
vegetarian chili is every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in this chili, helping to “beef” it up. It’s filled with warm spices and a jalapeño for a little extra heat, which makes it perfectly warm and cozy. Serve it on a cold night with a slice of homemade cornbread, and you’ve got a satisfying winter dinner (or game day meal) ready in no time. Here’s everything you need to know:
Vegetarian chili variations:
There are plenty of ways to experiment with this chili. Add a second jalapeño or keep the seeds for even more spice, throw in even more veggies (or swap them out), and switch up the beans for your favorite variety. We used pinto beans, black beans, and kidney beans, but use what you have on hand: white beans or even chickpeas would be great here.
Ingredients
- 1 tbsp.extra-virgin olive oil
- 1medium yellow onion, chopped
- 1red bell pepper, chopped
- 2carrots, peeled and finely chopped
- 3cloves garlic, minced
- 1jalapeño, finely chopped
- 1 tbsp.tomato paste
- 1(15.5-oz.) can pinto beans, drained and rinsed
- 1(15.5-oz.) can black beans, drained and rinsed
- 1(15.5-oz.) can kidney beans, drained and rinsed
- 1(28-oz.) can fire roasted tomatoes
- 3 c.low-sodium vegetable broth
- 2 tbsp.chili powder
- 1 tbsp.ground cumin
- 2 tsp.dried oregano
- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, for serving
- Sour cream, for serving
- Cilantro, for serving
Directions
-
- Step 1
In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
- Step 2Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
- Step 3Bring to a boil then reduce heat and let simmer, 30 minutes.
- Step 4Serve with cheese, sour cream, and cilantro.
- Step 1
