Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 2 carrots, peeled and finely chopped; 3 cloves garlic, minced; 1 jalapeño, finely chopped; 1 tbsp. tomato paste; 1 (15.5-oz.) can pinto beans, drained and rinsed; 1 (15.5-oz.) can black beans, drained and rinsed; 1 (15.5-oz.) can kidney beans, drained and rinsed; 1 (28-oz.) can fire roasted tomatoes; 3 c. low-sodium vegetable broth; 2 tbsp. chili powder; 1 tbsp. ground cumin; 2 tsp. dried oregano; Kosher salt; Freshly ground black pepper; Shredded cheddar, for serving; Sour cream, for serving; Cilantro, for serving

By Makinze GoreUpdated: Jan 11, 2024

Approved by The Delish Test Kitchen

4.9

49 Ratings

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preview for Vegetarian Chili Might Be Even Better Than Classic Chili

Our hot take? This vegetarian chili is every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in this chili, helping to "beef" it up. It's filled with warm spices and a jalapeño for a little extra heat, which makes it perfectly warm and cozy. Serve it on a cold night with a slice of homemade cornbread, and you’ve got a satisfying winter dinner (or game day meal) ready in no time. Here’s everything you need to know:

Vegetarian chili variations:
There are plenty of ways to experiment with this chili. Add a second jalapeño or keep the seeds for even more spice, throw in even more veggies (or swap them out), and switch up the beans for your favorite variety. We used pinto beans, black beans, and kidney beans, but use what you have on hand: white beans or even chickpeas would be great here.

How to top chili:
We love to top this chili just like we do bowls of the classic, with shredded cheddar cheese, sour cream, and cilantro. That being said, you can really get creative with your toppings. Swap out the cilantro for green onions, add some hot sauce for a kick of heat, or give some crunch to your bowl with a handful of your favorite crackers. Want to make this vegan? Cut the sour cream and cheese, and swap them out for some sliced avocado for added creaminess.

Storage:
This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. (Add a couple tablespoons of water to loosen it if it's too thick!)

Made this? Let us know how it went in the comment section below!

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Yields:: 6 - 8 serving(s)
Prep Time:: 10 mins
Total Time:: 1 hr
Cal/Serv:: 321

Ingredients

1 Tbsp.
extra-virgin olive oil
1
medium yellow onion, chopped
1
red bell pepper, chopped
2
carrots, peeled and finely chopped
3
cloves garlic, minced
1
jalapeño, finely chopped
1 Tbsp.
tomato paste
1
(15.5-oz.) can pinto beans, drained and rinsed
1
(15.5-oz.) can black beans, drained and rinsed
1
(15.5-oz.) can kidney beans, drained and rinsed
1
(28-oz.) can fire roasted tomatoes
3 c.
low-sodium vegetable broth
2 Tbsp.
chili powder
1 Tbsp.
ground cumin
2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Cilantro, for serving

Directions

1. Step 1In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
2. Step 2Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
3. Step 3Bring to a boil then reduce heat and let simmer, 30 minutes.
4. Step 4Serve with cheese, sour cream, and cilantro.