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Homemade Vegetarian Chili

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A warm, hearty vegetarian chili filled with rich flavors, perfect for any time of the year.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 large carrot, diced (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cans (14.5 oz each) diced tomatoes
  • 3 cans beans, drained and rinsed (mix of black, kidney, pinto)
  • 2 cups low-sodium vegetable broth (more as needed)
  • 1 cup corn kernels (fresh or frozen, optional)
  • 1 teaspoon cocoa powder (optional)
  • 1–1.5 teaspoons kosher salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for topping)
  • Optional toppings: avocado, shredded cheese, sour cream or Greek yogurt, green onions, tortilla chips

Instructions

  1. Prep all veggies: dice the onion, bell pepper, and carrot; mince the garlic. Rinse and drain the beans.
  2. Warm olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot. Cook, stirring, until soft, 5–7 minutes.
  3. Add garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste. Stir 1–2 minutes to bloom the spices.
  4. Pour in diced tomatoes (with juices), beans, vegetable broth, and corn if using. Stir to combine.
  5. Add cocoa powder if using. Season with 1 teaspoon salt and a few grinds of black pepper. Stir well.
  6. Bring to a boil over medium-high heat, then reduce to low. Simmer uncovered 25–30 minutes, stirring a few times, until thick and hearty.
  7. Stir in lime juice. Taste and adjust salt and pepper. Ladle into bowls and add your favorite toppings. Serve hot.

Notes

Use a heavy pot or Dutch oven for even heat. This chili tastes better the next day. Cool fully and refrigerate for up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://recipesunfolded.com/homemade-vegetarian-chili/

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