One-pot vegetarian chili is the perfect comfort meal to make, eat and repeat all winter long. This simple dish is hearty, flavorful, wholesome, and it could not be easier to make. Perhaps the best part, this chili recipe is loaded with plant-based protein, from red kidney beans and black beans, so you won’t even miss the meat. Made with punchy and savory flavors from a combination of pantry staple seasonings, this one-bowl meal is an easy, inexpensive winner the whole family will enjoy.
- Loaded with plant-based protein. This vegetarian chili packed with protein without the added fats or cholesterol of red meat, making it a healthy alternative for those who don’t eat or prefer to eat less of it in their diet.
- One-pot meal. Aside from the fact that chili is warm and filling, chili makes a great comfort food because it’s easy to make. After sautéing the veggies and adding the remaining ingredients, you bring the chili to a boil. Then, simmer for 35 minutes. Little effort for a great meal? Yes, please!
- Works for all dietary needs. This chili is perfect for a vegetarian or if you omit the garnish, vegan diets, but it’s also a great go-to if you are simply longing for another meatless-meal to add to your dinner repertoire.
- Loaded with flavor. This vegan chili has it all, it’s loaded with vegetable and spices crating that signature chili flavor we all love.
So when it’s cold and dreary outside, and has been for days, make this vegetarian chili recipe a go-to in your house until Spring arrives. This recipe has become a favorite of mine and I think it tastes even better the next day, so making it a day ahead is a great trick of mine and a time-saving option during a busy week. Stay dry, safe and warm out there, warmer weather will be here before you know it!
- 1 Tablespoon Extra Virgin olive oil
- 1 medium yellow onion, finely diced
- 1 Tablespoon garlic, minced
- 2 medium carrots, small dice
- 2 celery, small diced
- 1 medium green bell pepper, ribs and seeds removed, small diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 (14.5-ounce) cans fire-roasted, diced tomatoes
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups vegetable stock
- 1/2 cup sour cream, for garnish
- 1/2 cup shredded cheddar cheese, for garnish
- 1/4 cup red onion, finely diced, for garnish
- Step 1 Place a medium Dutch oven or large pot over medium-high heat. Add the oil and when hot, but not smoking, add the onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
- Step 2 Mix in the cumin, chili powder, paprika, oregano, and salt and stir until combined. Add the tomatoes, kidney beans, black beans, and stock. Stir well and bring it to a boil. Once boiling, reduce the heat to low, cover and cook for about 30-35 minutes until thickened.
- Step 3 Serve the chili with a dollop sour cream, some cheddar cheese and red onion.