Vegetarian Chili

This tasty vegetarian chili recipe is healthy, hearty, and filled with ingredients you probably have on hand. I made a batch of this delicious chili for a recent lunch and boy did my house smell amazing for the rest of the day. I simmered the chili for 90 minutes before serving it with chips, cheese, green onions, pickled jalapenos, and sour cream. My husband and son each had two servings of this vegetarian chili and they really liked it. I had a bowl too and thought it was very tasty and didn’t miss the meat at all. I loved that the leftover chili was even more flavorful the following day. Quick, easy, and healthy recipes are the best.

How to Make Vegetarian Chili

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring often, for 3 minutes. Add the bell pepper and cook, stirring often for 5 minutes. Add the minced garlic, chili powder, oregano, cumin, basil, paprika, and cayenne pepper. Cook, stirring constantly, for 30-45 seconds.

Add the diced tomatoes and their juices along with the black beans, pinto beans, corn, and vegetable broth. Add the bay leaf, sugar, and season with a bit of sea salt and freshly cracked pepper, to taste. Stir to combine and cover with a lid and simmer for 90 minutes, stirring occasionally.

Taste and add more salt and pepper if needed. Ladle into bowls and serve with tortilla chips, shredded cheddar cheese, pickled jalapenos green onions, sour cream, and hot sauce. Enjoy.

Vegetarian Chili

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Course: Main

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Vegetarian Chili:

• 1½ tbsp vegetable oil
• 1 small yellow onion, diced
• 1 bell pepper, diced **I used orange but any color will work
• 3 cloves of garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1½ tsp cumin
• ½ tsp dried basil
• ½ tsp paprika **Smoked Paprika is tasty too
• ½ tsp cayenne
• 1 (28 oz) can of whole tomatoes & their juices, diced
• 2 (14.5 oz) cans of black beans, drained and rinsed
• 1 (14.5 oz) can of pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 cup vegetable broth
• 1 bay leaf
• 1-2 tsp sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Toppings:

• Tortilla chips or crackers
• Cheddar cheese, shredded
• Green onions, sliced
• Sour cream
• Hot sauce

Instructions

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the onion and cook, stirring often, for 3 minutes.
• Add the bell pepper and cook, stirring often for 5 minutes.
• Add the minced garlic, chili powder, oregano, cumin, basil, paprika, and cayenne pepper. Cook, stirring constantly, for 30-45 seconds. 
• Add the diced tomatoes and their juices along with the black beans, pinto beans, corn, and vegetable broth.
• Add the bay leaf, sugar, and season with a bit of sea salt and freshly cracked pepper, to taste. Stir to combine and cover with a lid and simmer for 90 minutes, stirring occasionally. 
• Taste the chili then add more salt and pepper if needed.
• Ladle into bowls and serve with tortilla chips, shredded cheddar cheese, green onions, sour cream, and hot sauce. Enjoy.

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