Description
A hearty, flavor-packed vegetarian chili built on beans, vegetables, warm spices, and a slow simmer that brings everything together into a cozy, nourishing bowl.
Ingredients
Scale
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 1 can pinto beans, rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 jalapeño (optional), chopped
- 1 can crushed or diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder
- Salt and pepper to taste
- Olive oil, for sautéing
Instructions
- Prepare all vegetables by dicing onions, carrots, garlic, and bell peppers.
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and carrots until softened, about 5 minutes.
- Add bell peppers, spices, and tomato paste; cook 1–2 minutes until fragrant.
- Stir in crushed/diced tomatoes, beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, pepper, or more spices as needed.
- If too thick, add broth; if too thin, continue simmering to reduce.
Notes
Vegetarian chili tastes even better the next day as the flavors deepen. Adjust spice levels gradually and simmer long enough for the flavors to fully meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg