Description
This Easy Vegetarian Chili is a hearty, flavorful one-pot meal packed with beans, vegetables, and warming spices. Perfect for a healthy, comforting dinner, it combines fire-roasted tomatoes, a blend of three beans, and fresh vegetables simmered to perfection. Served with optional toppings like cheese, sour cream, and avocado, this gluten-free and vegetarian chili is both satisfying and nutritious.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, chopped
- 1 medium carrot, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Tomatoes and Liquids
- 2 tablespoons tomato paste
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 cups vegetable broth
Beans and Corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn
Finishing Touches
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Green onions
- Tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 to 2 minutes while stirring constantly, allowing the spices to bloom and become fragrant.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for an additional minute to deepen the tomato flavor and intensify the chili base.
- Add Tomatoes and Broth: Pour in the fire-roasted diced tomatoes, crushed tomatoes, and vegetable broth. Stir thoroughly to combine all ingredients evenly.
- Add Beans and Corn & Boil: Stir in the black beans, kidney beans, pinto beans, and frozen corn. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the Chili: Reduce the heat to low, partially cover the pot, and let the chili simmer for 20 to 25 minutes. Stir occasionally to prevent sticking. The chili will thicken and the flavors will meld during this time.
- Finish with Freshness: Stir in the lime juice and chopped fresh cilantro. Taste the chili and adjust seasoning if necessary to suit your preference.
- Serve: Serve the chili hot, topped with your choice of shredded cheese, sour cream, avocado slices, green onions, or tortilla chips for added texture and flavor.
Notes
- For extra heat, add a chopped jalapeño with the vegetables or a pinch of cayenne pepper with the spices.
- The chili thickens as it cools; if it becomes too thick, add additional vegetable broth to reach desired consistency.
- This chili freezes well; store in airtight containers for up to 3 months and reheat thoroughly before serving.
