Easy Vegetarian Chili Recipe

A delicious easy-to-make Vegetarian Chili loaded with onion, garlic, bell peppers, tomatoes, and beans in a tomato base with a perfect blend of spices. We love it, and we are not even vegetarians.

Course soups/stews/chili

Cuisine American

Keyword best vegetarian chili, easy vegetarian chili, vegetarian bean chili

Prep Time 10

Cook Time 40

Servings servings

Calories 82kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1 medium yellow onion finely chopped
1 red bell pepper finely chopped
1 green bell pepper finely chopped
3 cloves garlic minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon marjoram or oregano
¼ teaspoon crushed red pepper
¼ teaspoon fresh ground black pepper
1 15 ounce can black beans drained and rinsed
1 16 ounce can pinto beans drained and rinsed
2 14.5 ounce cans fire roasted diced tomatoes
2 cups vegetable broth
2 tablespoons tomato paste
Kosher salt

Instructions

Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper, cooking for about 1 minute while stirring constantly.
Add the black beans, pinto beans, fire-roasted tomatoes, vegetable broth, and tomato paste. Simmer over medium-low heat for 20-30 minutes. Season with kosher salt and more fresh ground black pepper to taste.

Notes

You can easily make this into a delicious chili with meat. Brown 1 pound of ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat for about 4 minutes before adding the onions and peppers.
Chop the onions finely so there are little bits in every bite as opposed to chunks.
Drain and rinse the beans. You can use any two 15-ounce cans of black, pinto, navy, great northern, kidney beans, or any combination of these.
Simmer long enough to let the flavors meld together.
Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or chopped chipotle peppers in adobo sauce to taste.
Other veggies that work well in this recipe include potatoes, carrots, celery, sweet potatoes, green chiles, or poblanos.
Top with chopped fresh cilantro, cheddar cheese, sour cream, avocado, tortilla chips, or jalapenos.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight.

Nutrition