Hearty And Flavorful Vegetarian Chili
Prep: 15 minutes
Cook: 25 minutes
Yields: 4 servings
Cozy up with a warm, comforting bowl of vegetarian chili that’s packed with flavor and nutrients!
This hearty, plant-based chili is a game-changer for a quick weeknight dinner or a satisfying weekend lunch. It’s a perfect blend of tender veggies, creamy beans, and a hint of spice that will leave you craving for more.
Let’s get started! Heat some oil in a large pot or Dutch oven over medium heat. Add the onion and cook until it’s soft and translucent, about 5 minutes. Then, add the pepper and cook for another 5 minutes, until it’s tender. Stir in the garlic, chili powder, and cumin, and cook for 30 seconds, until fragrant.
Next, add the diced tomatoes, beans, chipotles, adobo sauce, corn, water, and salt and pepper. Bring the chili to a boil, then reduce the heat and cover the pot. Simmer for 25 minutes, or until the chili thickens, stirring occasionally.
Finally, season to taste with a squeeze of lime juice and a sprinkle of salt and pepper. Top with your favorite fixings, such as sour cream, pickled onions, or crushed tortilla chips.
This veggie chili is a versatile recipe that’s perfect for meal prep, potlucks, or a cozy night in. You can also customize it to your taste by adding your favorite toppings or spices.
And the best part? This recipe makes a big batch of chili that freezes beautifully, so you can enjoy it for weeks to come. Simply thaw and reheat when you’re ready for a comforting, satisfying meal.
So go ahead, grab a spoon, and dig into this delicious vegetarian chili that’s sure to become a new favorite!
Printable Recipe
Ingredients
- 2 tablespoons oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cans diced tomatoes
- 2 cans beans (such as black beans or kidney beans), drained and rinsed
- 2 chipotles in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 cup corn
- 2 cups water
- Salt to taste
- Pepper to taste
- Juice of 1 lime
Instructions
- 1. Heat some oil in a large pot or Dutch oven over medium heat.
- 2. Add the onion and cook until it’s soft and translucent, about 5 minutes.
- 3. Add the pepper and cook for another 5 minutes, until it’s tender.
- 4. Stir in the garlic, chili powder, and cumin, and cook for 30 seconds, until fragrant.
- 5. Add the diced tomatoes, beans, chipotles, adobo sauce, corn, and salt and pepper.
- 6. Bring the chili to a boil, then reduce the heat and cover the pot.
- 7. Simmer for 25 minutes, or until the chili thickens, stirring occasionally.
- 8. Season to taste with a squeeze of lime juice and a sprinkle of salt and pepper.
- 9. Top with your favorite fixings, such as sour cream, pickled onions, or crushed tortilla chips.
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