Introduction
Warm up your mealtimes with this hearty and flavorful spicy vegetarian chili. A satisfying dish, perfect for any occasion, this recipe is packed with vibrant ingredients that create a delightful explosion of taste. Ideal for vegetarians and anyone looking to reduce meat intake, this chili is so robust, you won’t miss the meat!
Prep and Cook Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Ingredient List
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) beans (black, kidney, or pinto), rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1-2 jalapeños, minced (adjust for spice level)
- Fresh cilantro or parsley for garnish
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
- Add bell pepper & carrots. Cook for about 5 minutes, stirring occasionally.
- Stir in diced tomatoes, beans, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Add jalapeños according to desired spice level.
- Bring to a simmer and cook for 25-30 minutes, stirring often.
- Taste and adjust seasoning as desired before serving.
Tips for Customization
- Spice Level: For mild, reduce jalapeños; for extra spicy, add more or use hot sauce.
- Protein Additions: Incorporate lentils or plant-based proteins for an extra boost.
- Variations: This chili can be made vegan, easily adapted for slow cooker or Instant Pot, and is gluten-free.
Serving Suggestions
Serve with toppings like cheese, sour cream, or avocado for added flavor. For a dairy-free option, use cashew cream or dairy-free cheese.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave, adding a splash of broth if it’s too thick.