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.
More Vegetarian Recipes:
- Sweet Potato and Black Bean Tacos
- Vegetarian Sausage Rolls
- Vegan Pad Thai
- Tandoori Cauliflower | Tandoori Gobi
- Spiced Hasselback Sweet Potatoes
Vegetarian Chili | Video
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
- Heat 1 tablespoon oil in a large frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for 3 minutes or until soft and translucent.
- Add garlic cloves, jalapeño, bell peppers (capsicum), carrots and cauliflower. Sauté, stirring occasionally, for 5 minutes or until tender.
- Add diced tomatoes, black beans, red kidney beans, vegetable broth (stock), ground cumin, red chili powder and dried oregano. Season with salt and pepper.
- Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- To serve, divide chili among 4 bowls.
- Garnish with grated cheddar cheese, guacamole or sour cream and coriander (cilantro) leaves.
- Serve with cornbread, tortilla chips, rice or toasted sourdough.
Video
Notes
Nutrition
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