Go Back
Vegetarian Chili

Vegetarian Chili

Vegetarian chili with three beans and smoky spices. Hearty, meatless, 100% comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 cans (14.5 oz each) fire roasted diced tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 2 cups vegetable broth
  • 1 tbsp fresh lime juice
  • 1/2 cup shredded cheddar for topping
  • 1/4 cup sour cream for topping
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat oil in a large pot over medium heat. Cook onion and peppers 8 minutes until soft.
  2. **Bloom.** Add garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute, stirring.
  3. **Simmer.** Add tomatoes, all three beans, and vegetable broth. Bring to a boil, reduce to medium low.
  4. **Cook.** Simmer uncovered 30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
  5. **Brighten.** Off heat, stir in lime juice. Taste and adjust seasoning.
  6. **Serve.** Ladle into bowls. Top with cheddar, sour cream, and scallions or cilantro.

Notes

Use fire roasted tomatoes for a smoky depth that plain canned tomatoes lack. Vegan swap: skip the sour cream and cheese, use cashew crema and vegan cheese. Store leftovers in the fridge for up to 5 days.