Easy Vegetarian Chili | Video

Vegetarian chili. Loaded with your favorite veggies and beans, this vegetarian/vegan version of classic chili is an absolute game changer. This chili is infused with spices and jalapeños to create the ultimate comfort food that also happens to be nutritious and delicious.

Do you love plant based meals, or have you recently jumped on the vegan bandwagon? Well, this vegetarian version of classic chili is one of the most delicious ways to create the perfect dinner on Meatless Mondays. Trust me, this recipe is an absolute game changer.

This vegetarian chili recipe is totally customizable loaded with vegetables and canned beans you have on hand. You can even add more or less chili powder and jalapeños to adjust the heat to your liking. Incredibly delicious!

To make this super simple chili, start with sautéing some chopped onions in a frying pan until they are soft and translucent. Add garlic, jalapeño, bell peppers, carrots and cauliflower. Make sure all the veggies are finely chopped to speed up the cooking process. As I mentioned, you can customize this vegetarian chili recipe with the addition of your favorite veggies including pumpkin, corn, butternut squash, mushrooms, sweet potatoes, or celery.

Next up, you’ll need to add in the tomatoes alongside canned beans, vegetable stock, and spices. I prefer canned tomatoes in this recipe as they make the chili rich and thick. Again, feel free to add canned chickpeas or pinto beans to make a different version of this recipe. And if you love heat, add more chili powder or jalapeños. Finally, season and let it simmer for about 30 minutes.

Garnish with the classic toppings like grated cheddar, sour cream and coriander (cilantro) leaves. For the vegan version, go with vegan cheddar, guacamole and coriander leaves.

Traditionally, vegetarian chili is served with cornbread. However, it also tastes great with tortilla chips, rice and toasted sourdough.

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Yield: 4

Vegetarian Chili | Video

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Incredibly delicious vegetarian version of classic chili loaded with vegetables, beans and spices

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 tablespoon oil
• 1 cup chopped onions
• 2 garlic cloves, peeled and minced
• 1 jalapeño, finely chopped
• 1 large bell pepper (capsicum), chopped
• 1 cup chopped carrots
• 1 cup chopped cauliflower
• 1 can (400g) diced tomatoes
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) red kidney beans, drained and rinsed
• 3 cups vegetable broth (vegetable stock)
• 1 teaspoon ground cumin (cumin powder)
• 1 teaspoon red chili powder
• 2 tablespoons dried oregano
• Salt and pepper, to taste

To garnish:

• Grated cheddar cheese
• Guacamole/ Sour cream
• Coriander (cilantro) leaves

To serve:

• Classic cornbread
• Tortilla chips
• Toasted sourdough

Instructions

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat.
2. Add onions. Sauté, stirring occasionally, for 3 minutes or until soft and translucent.
3. Add garlic cloves, jalapeño, bell peppers (capsicum), carrots and cauliflower. Sauté, stirring occasionally, for 5 minutes or until tender.
4. Add diced tomatoes, black beans, red kidney beans, vegetable broth (stock), ground cumin, red chili powder and dried oregano. Season with salt and pepper.
5. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
6. To serve, divide chili among 4 bowls.
7. Garnish with grated cheddar cheese, guacamole or sour cream and coriander (cilantro) leaves.
8. Serve with cornbread, tortilla chips, rice or toasted sourdough.

Notes

- You can customise vegetarian chili with the addition of pumpkin, corn, mushrooms, celery, sweet potatoes, chickpeas, pinto beans and butternut squash.

-To add more heat to the chili, add more jalapeños

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 394Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 1292mgCarbohydrates 63gFiber 12gSugar 16gProtein 16g

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