Dive into a heartwarming bowl of homemade vegetarian chili, loaded with rich flavors and nutritious veggies. This recipe is perfect for a cozy night in or for meal prepping for the week ahead.
Some ingredients in this recipe might not be staples in every pantry. Smoked paprika adds a unique depth of flavor, while sherry vinegar provides a subtle tang. If these aren't already in your kitchen, a quick trip to the supermarket is well worth it.
Ingredients For Homemade Vegetarian Chili
Extra-virgin olive oil: Provides a rich base for sautéing the vegetables.
Red onion: Adds sweetness and depth to the chili.
Red bell pepper: Contributes a mild, sweet flavor and vibrant color.
Carrot: Adds a subtle sweetness and extra nutrients.
Celery ribs: Provides a savory undertone and crunch.
Salt: Enhances all the other flavors in the dish.
Garlic cloves: Infuses the chili with a robust, aromatic foundation.
Chili powder: Brings heat and depth to the chili.
Ground cumin: Adds a warm, earthy flavor.
Smoked paprika: Gives a smoky, complex taste.
Dried oregano: Adds an herbal note that complements the spices.
Diced tomatoes: Provides a juicy base and slight acidity.
Black beans: Adds protein and a creamy texture.
Pinto beans: Another source of protein and a slightly different texture from black beans.
Vegetable broth: Adds depth and helps meld all the flavors together.
Bay leaf: Infuses the chili with a subtle, aromatic flavor.
Fresh cilantro: Adds a fresh, herbal finish.
Sherry vinegar: Provides a slight tang that brightens the dish.
One reader, Courtenay Jefferson says:
This homemade vegetarian chili recipe is fantastic! The flavors are rich and well-balanced, and the texture is perfect. It's hearty, satisfying, and easy to make. The optional garnishes add a delightful touch. A new favorite in our household!
Key Techniques for Making Delicious Vegetarian Chili
How to chop vegetables: Explanation on how to properly chop the onion, bell pepper, carrots, and celery into uniform pieces for even cooking. How to mince garlic: Explanation on how to finely mince garlic cloves to ensure they distribute evenly and release their flavor. How to sauté vegetables: Explanation on how to cook vegetables in olive oil until tender and translucent without burning. How to simmer: Explanation on how to maintain a gentle simmer to allow flavors to meld without boiling. How to blend safely: Explanation on how to transfer hot chili to a blender and blend safely without causing spills or burns. How to season to taste: Explanation on how to adjust salt and vinegar to achieve the desired flavor balance.
How To Make Homemade Vegetarian Chili
With simple and basic pantry ingredients plus fresh vegetables, and flavorful spices, you can make this healthy and irresistible vegetarian chili at home.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 1red onion,chopped, medium
- 1red bell pepper,chopped, large
- 2carrots,chopped, medium
- 2celery ribs,chopped
- ½tspsalt,divided
- 4garlic cloves,pressed or minced
- 2tbspchili powder
- 2tbspground cumin
- 1½tspsmoked paprika
- 1tspdried oregano
- 28ozdiced tomatoes,or 2 small cans, with their juices
- 30ozblack beans,rinsed and drained
- 15ozpinto beans,rinsed and drained
- 2cupsvegetable broth,or water
- 1bay leaf
- 2tbspfresh cilantro,chopped, plus more for garnishing
- 1tspsherry vinegar,or red wine vinegar, or lime juice, to taste
Optional Garnishes:
- cilantro,chopped
- avocado,sliced
- tortilla chips
- sour cream,or crème fraîche
- cheddar cheese,grated
Instructions
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In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt.
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Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent for about 7 to 10 minutes.
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Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly for about 1 minute.
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Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer.
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Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes.
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Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1½ cups of the chili to a blender, making sure to get some of the liquid portions.
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Securely fasten the lid and blend until smooth then pour the blended mixture back into the pot.
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Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too.
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Divide the mixture into individual bowls and serve with garnishes of your choice.
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This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutrition
- Calories: 837.69kcal
- Fat: 8.85g
- Saturated Fat: 1.50g
- Monounsaturated Fat: 4.10g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 146.49g
- Fiber: 38.68g
- Sugar: 11.14g
- Protein: 48.64g
- Sodium: 483.04mg
- Calcium: 358.96mg
- Potassium: 3657.65mg
- Iron: 13.87mg
- Vitamin A: 306.64µg
- Vitamin C: 52.14mg
Expert Tip for Enhancing the Flavor of Vegetarian Chili
When sautéing the onion, bell pepper, carrot, and celery, make sure to cut them into uniform pieces. This ensures even cooking and helps develop a consistent texture throughout the chili. Additionally, cooking the spices like chili powder, cumin, smoked paprika, and oregano for about a minute before adding the liquids allows their flavors to bloom, enhancing the overall depth of the dish.
Time-Saving Tips for Preparing Homemade Vegetarian Chili
Prep ingredients ahead: Chop the onion, bell pepper, carrot, and celery the night before to save time.
Use canned beans: Opt for canned black beans and pinto beans to skip the soaking and cooking process.
One-pot cooking: Utilize a dutch oven or heavy-bottomed pot to minimize cleanup.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Pre-measure spices: Measure out the chili powder, cumin, smoked paprika, and oregano in advance.
Substitute Ingredients For Homemade Vegetarian Chili Recipe
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for sautéing.
red onion - Substitute with yellow onion: Yellow onions have a similar flavor profile and can be used interchangeably in most recipes.
red bell pepper - Substitute with green bell pepper: Green bell peppers are less sweet but still provide a similar texture and color contrast.
carrots - Substitute with parsnips: Parsnips have a slightly sweeter flavor but offer a similar texture when cooked.
celery ribs - Substitute with fennel stalks: Fennel stalks provide a similar crunch and a slight anise flavor that can add depth to the chili.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost.
garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less potent than fresh garlic.
chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.
ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide a warm, earthy note.
smoked paprika - Substitute with regular paprika: Regular paprika lacks the smoky flavor but can still provide the color and mild heat.
dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that can complement the other spices in the chili.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they are slightly more liquid.
black beans - Substitute with kidney beans: Kidney beans have a similar texture and can hold up well in a chili.
pinto beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that works well in chili.
vegetable broth - Substitute with mushroom broth: Mushroom broth can add a rich, umami flavor that enhances the depth of the chili.
bay leaf - Substitute with thyme sprigs: Thyme sprigs can provide a similar earthy note to the dish.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, green flavor without the soapy taste some people experience with cilantro.
sherry vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slight fruity note.
cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, green flavor without the soapy taste some people experience with cilantro.
avocado - Substitute with guacamole: Guacamole can provide a similar creamy texture and flavor.
tortilla chips - Substitute with pita chips: Pita chips can provide a similar crunch and are a good alternative for dipping.
sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture but with added protein.
cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese has a similar meltability and mild flavor.
Presentation Ideas for Homemade Vegetarian Chili
Serve in a deep, wide-rimmed bowl: Choose a pristine white bowl to contrast with the vibrant colors of the vegetarian chili. The wide rim will allow for elegant garnishing.
Layer the chili: Start with a base of black beans and pinto beans at the bottom, followed by a generous ladle of the chili mixture. This creates a visually appealing depth.
Garnish with precision: Place a dollop of sour cream in the center. Arrange thin slices of avocado in a fan shape around the sour cream. Sprinkle finely chopped cilantro over the top.
Add texture with tortilla chips: Break tortilla chips into large shards and place them artfully around the edge of the bowl, standing upright for height and crunch.
Finish with a cheese flourish: Grate a small amount of cheddar cheese over the chili, allowing it to melt slightly from the heat. This adds a rich, creamy element.
Drizzle with sherry vinegar: Just before serving, drizzle a few drops of sherry vinegar over the top to enhance the flavors and add a touch of acidity.
Serve with a side of warm bread: Accompany the dish with a small basket of warm, crusty bread to soak up the rich, flavorful broth.
Essential Kitchen Tools for Making Vegetarian Chili
Dutch oven: A large, heavy-bottomed pot that retains heat well, perfect for simmering the chili and ensuring even cooking.
Wooden spoon: Ideal for stirring the vegetables and chili mixture without scratching the surface of your pot.
Chef's knife: Essential for chopping the onion, bell pepper, carrots, celery, garlic, and cilantro with precision.
Cutting board: Provides a stable surface for chopping all your vegetables and herbs.
Measuring spoons: Necessary for accurately measuring the olive oil, salt, chili powder, cumin, smoked paprika, oregano, and sherry vinegar.
Measuring cups: Used to measure the vegetable broth and ensure the correct amount of liquid in the chili.
Can opener: Required for opening the cans of diced tomatoes, black beans, and pinto beans.
Blender: Used to blend a portion of the chili for a smoother texture and richer flavor.
Ladle: Perfect for serving the chili into individual bowls.
Serving bowls: Used to serve the chili, allowing for the addition of garnishes.
Tongs: Handy for removing the bay leaf from the chili before blending.
Spatula: Useful for scraping down the sides of the blender to ensure all the chili is blended evenly.
Storing and Freezing Homemade Vegetarian Chili
- Let the chili cool completely before storing or freezing.
- For short-term storage, transfer the cooled chili to an airtight container and refrigerate for up to 4 days.
- To freeze the chili for longer storage:
- Divide the cooled chili into portion-sized freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents.
- Place the containers or bags in the freezer, laying them flat for easier storage and quicker thawing.
- Frozen chili will keep well for up to 3 months.
- To reheat refrigerated chili, transfer it to a pot and warm over medium-low heat, stirring occasionally, until heated through.
- To reheat frozen chili:
- Option 1: Thaw the chili overnight in the refrigerator, then reheat it in a pot over medium-low heat, stirring occasionally, until heated through.
- Option 2: For a quicker method, place the frozen chili in a pot and reheat it over low heat, stirring frequently and breaking up any frozen chunks, until the chili is heated through. This may take longer than reheating thawed chili.
- Adjust the seasoning and add a little water or broth if needed to achieve the desired consistency after reheating.
Reheating Leftover Vegetarian Chili: Tips and Tricks
The best way to reheat leftover vegetarian chili is on the stovetop. Transfer the chili to a pot and heat it over medium-low heat, stirring occasionally, until it's heated through. This method allows you to control the temperature and ensure that the chili is evenly heated without scorching or drying out.
Another option is to reheat the chili in the microwave. Place the desired portion in a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat the chili in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat the chili, as it can cause the beans to become mushy and the flavors to become muted.
If you have a lot of leftover chili, you can also reheat it in the oven. Preheat the oven to 350°F (175°C) and transfer the chili to an oven-safe dish. Cover the dish with foil and place it in the oven for 15-20 minutes, or until the chili is heated through. This method is particularly useful if you're reheating a large batch of chili for a crowd.
Regardless of the reheating method you choose, be sure to stir the chili well before serving to distribute the heat evenly and prevent hot spots. You may also need to add a splash of vegetable broth or water to loosen up the chili if it has thickened up during storage.
To add a fresh twist to your leftover chili, consider serving it over a bed of rice, quinoa, or baked potato. You can also top it with fresh cilantro, avocado, or a dollop of sour cream to brighten up the flavors and add a creamy texture.
Interesting Trivia About Vegetarian Chili
A random fact about this recipe is that it is packed with plant-based protein from the black beans and pinto beans, making it a hearty and nutritious meal option for vegetarians.
Budget-Friendly: Is Homemade Vegetarian Chili Cost-Effective?
This homemade vegetarian chili recipe is highly cost-effective for a household. Utilizing affordable ingredients like black beans, pinto beans, and vegetables such as carrots and celery, it provides a nutritious and hearty meal without breaking the bank. The use of pantry staples like spices and canned tomatoes further enhances its affordability. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $12-$15 USD.
Is This Vegetarian Chili Recipe Healthy?
This vegetarian chili recipe is generally healthy, as it is packed with nutritious ingredients such as:
- Vegetables: Onion, bell pepper, carrots, and celery provide essential vitamins, minerals, and fiber
- Beans: Black beans and pinto beans are excellent sources of plant-based protein, fiber, and complex carbohydrates
- Spices: Chili powder, cumin, smoked paprika, and oregano offer antioxidants and anti-inflammatory properties
However, there are a few aspects that could be improved to make the recipe even healthier:
- The sodium content may be high due to the added salt and the sodium present in the canned beans and vegetable broth
- The recipe lacks a significant source of healthy fats
To further enhance the nutritional value of this vegetarian chili, consider the following suggestions:
- Opt for low-sodium or no-salt-added canned beans and vegetable broth to reduce the overall sodium content
- Rinse the canned beans before adding them to the chili to remove excess sodium
- Include a source of healthy fats, such as diced avocado or a dollop of Greek yogurt, as a garnish to provide heart-healthy monounsaturated fats and creaminess
- Add more vegetables to increase the fiber and nutrient content, such as diced zucchini, mushrooms, or leafy greens like spinach or kale
- Experiment with different types of beans, such as kidney beans or chickpeas, to vary the texture and nutritional profile
- Serve the chili over a bed of quinoa or brown rice to add more complex carbohydrates and protein to the meal
Editor's Opinion: Thoughts on This Vegetarian Chili Recipe
This homemade vegetarian chili recipe is a well-balanced and flavorful dish. The combination of vegetables, beans, and spices creates a hearty and satisfying meal. The use of smoked paprika and sherry vinegar adds depth and a subtle tang, enhancing the overall taste. Blending a portion of the chili ensures a creamy texture without losing the chunky goodness. The optional garnishes provide a delightful variety of textures and flavors, making each bowl customizable. This recipe is perfect for meal prep, as it stores well in the refrigerator and freezer. Overall, it's a nutritious and delicious option for vegetarians and meat-eaters alike.
Enhance Your Homemade Vegetarian Chili Recipe with These Unique Side Dishes:
Similar Recipes to Try: Alternatives to Vegetarian Chili
Appetizer and Dessert Ideas to Complement Your Vegetarian Chili
Why trust this Homemade Vegetarian Chili Recipe:
This homemade vegetarian chili recipe is a must-try for anyone seeking a hearty and flavorful meal. Packed with nutritious vegetables like red bell pepper, carrots, and celery, it offers a rich blend of spices including chili powder, cumin, and smoked paprika. The combination of black beans and pinto beans provides a satisfying texture and protein boost. Finished with fresh cilantro and a splash of sherry vinegar, this chili is both comforting and nutritious. Trust this recipe for its balanced flavors and wholesome ingredients.
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