Name: Easy Vegetarian Chili Recipe
Ingredients: Olive Oil: 2 tablespoons. Olive oil forms the base of our chili, providing a healthy fat for sautéing the vegetables and adding richness to the overall flavor. You can also use other neutral oils like avocado oil or canola oil if preferred.; Yellow Onion: 1 large, chopped. Onion is a fundamental aromatic building block for chili, contributing a savory depth that forms the foundation of the flavor profile. Yellow onions are a great all-purpose choice, offering a balanced sweetness and sharpness when cooked.; Bell Peppers: 2 medium (any color, or a mix), chopped. Bell peppers add sweetness, a subtle vegetal flavor, and vibrant color to the chili. Using a mix of red, green, and yellow bell peppers not only enhances the visual appeal but also provides a broader spectrum of flavor notes.; Garlic: 4 cloves, minced. Garlic is another essential aromatic, bringing a pungent and savory element that complements the other flavors in the chili. Freshly minced garlic is recommended for the best flavor, but you can substitute with garlic powder in a pinch (about 1 teaspoon).; Chili Powder: 2-3 tablespoons (adjust to taste). Chili powder is the heart and soul of chili, delivering that characteristic warm, earthy, and slightly spicy flavor. The amount can be adjusted based on your preferred spice level; start with 2 tablespoons and add more to taste. For a milder chili, use a mild chili powder blend. For a spicier kick, opt for a blend with cayenne pepper or add a pinch of cayenne separately.; Ground Cumin: 2 teaspoons. Cumin adds a warm, earthy, and slightly smoky depth to the chili, enhancing the overall flavor complexity and complementing the chili powder beautifully.; Dried Oregano: 1 teaspoon. Oregano brings a slightly peppery and herbaceous note to the chili, adding a layer of freshness and complexity that balances the richer spices. Dried oregano is ideal for chili as its flavor holds up well during longer cooking times.; Smoked Paprika: 1 teaspoon. Smoked paprika elevates the chili with a delightful smoky flavor that mimics the depth often found in chili recipes containing meat. It adds a subtle complexity that is incredibly satisfying. If you don’t have smoked paprika, regular paprika can be used, but the smoky element will be missed.; Diced Tomatoes: 2 (14.5-ounce) cans, undrained. Diced tomatoes provide the liquid base for the chili and contribute a tangy, slightly acidic flavor that brightens the overall profile. Using undrained cans ensures you capture all the flavorful juices. You can use fire-roasted diced tomatoes for an even deeper, smoky flavor.; Tomato Paste: 2 tablespoons. Tomato paste is a concentrated form of tomatoes that adds richness, depth, and umami to the chili. It intensifies the tomato flavor and helps thicken the chili sauce.; Vegetable Broth: 4 cups. Vegetable broth provides the primary liquid for the chili, creating a flavorful base for simmering. Low-sodium vegetable broth is recommended to control the salt content. You can also use water if needed, but vegetable broth will significantly enhance the flavor.; Kidney Beans: 1 (15-ounce) can, drained and rinsed. Kidney beans are a classic chili bean, known for their hearty texture and mild, slightly sweet flavor. They hold their shape well during cooking and contribute to the chili’s satisfying chewiness.; Black Beans: 1 (15-ounce) can, drained and rinsed. Black beans offer a slightly sweeter and earthier flavor compared to kidney beans, adding another layer of flavor complexity and textural variety.; Pinto Beans: 1 (15-ounce) can, drained and rinsed. Pinto beans, with their creamy texture and mild, nutty flavor, further enhance the chili’s heartiness and contribute to a well-rounded bean profile. You can substitute with other beans like cannellini beans or great northern beans if preferred.; Corn Kernels: 1 cup (fresh or frozen). Corn adds a touch of sweetness and a pleasant pop of texture to the chili. Fresh, frozen, or canned corn kernels can be used. If using frozen, no need to thaw.; Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the flavors in the chili. Season generously to taste, adjusting as needed throughout the cooking process.; Optional Garnishes: Sour cream or vegan sour cream, shredded cheese or vegan cheese, chopped cilantro, chopped green onions, avocado slices, tortilla chips, cornbread. Garnishes add the final touch of flavor, texture, and visual appeal to the chili, allowing for customization and personalization.

Ingredients

Olive Oil: 2 tablespoons. Olive oil forms the base of our chili, providing a healthy fat for sautéing the vegetables and adding richness to the overall flavor. You can also use other neutral oils like avocado oil or canola oil if preferred.

Yellow Onion: 1 large, chopped. Onion is a fundamental aromatic building block for chili, contributing a savory depth that forms the foundation of the flavor profile. Yellow onions are a great all-purpose choice, offering a balanced sweetness and sharpness when cooked.

Bell Peppers: 2 medium (any color, or a mix), chopped. Bell peppers add sweetness, a subtle vegetal flavor, and vibrant color to the chili. Using a mix of red, green, and yellow bell peppers not only enhances the visual appeal but also provides a broader spectrum of flavor notes.

Garlic: 4 cloves, minced. Garlic is another essential aromatic, bringing a pungent and savory element that complements the other flavors in the chili. Freshly minced garlic is recommended for the best flavor, but you can substitute with garlic powder in a pinch (about 1 teaspoon).

Chili Powder: 2-3 tablespoons (adjust to taste). Chili powder is the heart and soul of chili, delivering that characteristic warm, earthy, and slightly spicy flavor. The amount can be adjusted based on your preferred spice level; start with 2 tablespoons and add more to taste. For a milder chili, use a mild chili powder blend. For a spicier kick, opt for a blend with cayenne pepper or add a pinch of cayenne separately.

Ground Cumin: 2 teaspoons. Cumin adds a warm, earthy, and slightly smoky depth to the chili, enhancing the overall flavor complexity and complementing the chili powder beautifully.

Dried Oregano: 1 teaspoon. Oregano brings a slightly peppery and herbaceous note to the chili, adding a layer of freshness and complexity that balances the richer spices. Dried oregano is ideal for chili as its flavor holds up well during longer cooking times.

Smoked Paprika: 1 teaspoon. Smoked paprika elevates the chili with a delightful smoky flavor that mimics the depth often found in chili recipes containing meat. It adds a subtle complexity that is incredibly satisfying. If you don’t have smoked paprika, regular paprika can be used, but the smoky element will be missed.

Diced Tomatoes: 2 (14.5-ounce) cans, undrained. Diced tomatoes provide the liquid base for the chili and contribute a tangy, slightly acidic flavor that brightens the overall profile. Using undrained cans ensures you capture all the flavorful juices. You can use fire-roasted diced tomatoes for an even deeper, smoky flavor.

Tomato Paste: 2 tablespoons. Tomato paste is a concentrated form of tomatoes that adds richness, depth, and umami to the chili. It intensifies the tomato flavor and helps thicken the chili sauce.

Vegetable Broth: 4 cups. Vegetable broth provides the primary liquid for the chili, creating a flavorful base for simmering. Low-sodium vegetable broth is recommended to control the salt content. You can also use water if needed, but vegetable broth will significantly enhance the flavor.

Kidney Beans: 1 (15-ounce) can, drained and rinsed. Kidney beans are a classic chili bean, known for their hearty texture and mild, slightly sweet flavor. They hold their shape well during cooking and contribute to the chili’s satisfying chewiness.

Black Beans: 1 (15-ounce) can, drained and rinsed. Black beans offer a slightly sweeter and earthier flavor compared to kidney beans, adding another layer of flavor complexity and textural variety.

Pinto Beans: 1 (15-ounce) can, drained and rinsed. Pinto beans, with their creamy texture and mild, nutty flavor, further enhance the chili’s heartiness and contribute to a well-rounded bean profile. You can substitute with other beans like cannellini beans or great northern beans if preferred.

Corn Kernels: 1 cup (fresh or frozen). Corn adds a touch of sweetness and a pleasant pop of texture to the chili. Fresh, frozen, or canned corn kernels can be used. If using frozen, no need to thaw.

Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the flavors in the chili. Season generously to taste, adjusting as needed throughout the cooking process.

Optional Garnishes: Sour cream or vegan sour cream, shredded cheese or vegan cheese, chopped cilantro, chopped green onions, avocado slices, tortilla chips, cornbread. Garnishes add the final touch of flavor, texture, and visual appeal to the chili, allowing for customization and personalization.

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and bell peppers. Sauté for 5-7 minutes, or until the onions become softened and translucent and the bell peppers are slightly tender. Stir occasionally to prevent sticking and ensure even cooking. This step is crucial for building flavor. Sautéing the onions and peppers releases their natural sweetness and aroma, creating a flavorful base for the chili.

Add Garlic and Spices: Stir in the minced garlic, chili powder, ground cumin, dried oregano, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic and spices; cooking them briefly in the oil blooms their flavors and intensifies their aroma. This step infuses the oil with the spices, allowing their flavors to fully develop and permeate the chili.

Incorporate Tomato Components: Add the diced tomatoes (undrained) and tomato paste to the pot. Stir well to combine, ensuring the tomato paste is fully incorporated and coats the vegetables. Cook for 2-3 minutes, stirring occasionally, allowing the tomato paste to caramelize slightly and deepen the flavor. Cooking the tomato paste helps to reduce its acidity and enhance its sweetness, contributing to a richer and more complex chili flavor.

Pour in Broth and Beans: Pour in the vegetable broth, scraping the bottom of the pot to deglaze and lift any browned bits (fond) that have accumulated. Add the drained and rinsed kidney beans, black beans, and pinto beans. Stir to combine all the ingredients thoroughly. Deglazing is an important technique that adds depth of flavor to the chili by incorporating the flavorful browned bits from the bottom of the pot into the liquid.

Simmer for Flavor Development: Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the chili simmers, the more the flavors will meld and deepen. For an even richer flavor, simmer for up to 2 hours. Simmering allows the flavors of all the ingredients to marry together, creating a cohesive and well-rounded chili. It also helps to thicken the chili naturally as the liquid reduces.

Add Corn and Final Seasoning: Stir in the corn kernels during the last 10 minutes of simmering. This ensures the corn is heated through but retains a slight bite. Season with salt and black pepper to taste. Adjust the seasonings as needed to achieve your desired flavor profile. Adding the corn towards the end prevents it from becoming mushy and preserves its sweet, fresh flavor.

Serve and Garnish: Ladle the hot chili into bowls and serve immediately. Offer your favorite toppings such as sour cream or vegan sour cream, shredded cheese or vegan cheese, chopped cilantro, chopped green onions, and avocado slices. Serve with tortilla chips or cornbread for dipping and scooping. Garnishes add the final layer of flavor, texture, and visual appeal, allowing everyone to customize their chili to their liking.

Nutrition

Serving Size: one normal portion
Calories: 350-400