This Vegetarian Chili is filled with hearty flavors to keep you warm and cozy on a cold winter night!
I’ve been wanting to create a hearty meatless chili for a while now and I finally got around to working on one this spring.
I wanted to make sure I had a vegetarian chili recipe ready for cool fall nights and chilly winter days.
And with all of the time at home this spring there was plenty of time to develop this recipe.
Oh boy and is it good!
Photo Details:
White Bowls | Round Wooden Board | Satin Spoon | Linen Napkin
This hearty vegetable chili is filled with red bell pepper, carrots, tomatoes, black beans, and red kidney beans.
But my favorite part is the toppings.
I loaded my chili up with cheese, sour cream, and cilantro.
But you could add diced avocado, tortilla chips, or even crumbled up cornbread.
However you top your vegetarian chili, I hope it fills you warmth and comfort during the cooler months ahead!
Vegetarian Chili
This Vegetarian Chili is filled with hearty flavors to keep you warm and cozy on a cold winter night!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Yellow Onion, finely chopped
- 1 Red Bell Pepper, cored and diced
- 1/2 Cup Carrots, chopped
- 1 Pinch Salt
- 2 Large Garlic Cloves, minced
- 2 Tablespoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1 Can Diced Chillies (7 ounces), drained
- 2 Cans Diced Tomatoes (14 ounces), with juice
- 1 Can Black Beans (15 ounces), rinsed and drained
- 1 Can Red Kidney Beans, rinsed and drained
- 1 & 1/2 Cups Vegetable Broth
- Salt & Black Pepper, to taste
Toppings
- Sour Cream
- Shredded Cheddar Cheese
- Cilantro
- Avocado
- Tortilla Chips
Instructions
- In a large pot over medium heat, add 1 tablespoon of olive oil and then sautee the small onion, 1 diced red bell pepper, 1/2 cup chopped carrots, and 1 pinch salt.
- After 3 minutes, stir in the 2 minced garlic cloves.
- Once the carrots are tender, about 2 more minutes, stir in the 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, diced chilies, and diced tomatoes.
- Cook for 2 minutes, then add black beans, red kidney beans, and 1 & 1/2 cups vegetable broth.
- Bring the chili to a boil, then reduce the heat and let simmer for 25-30 minutes adding salt and pepper to taste.
- Serve with your favorite toppings and enjoy!
I hope you enjoy your Vegetarian Chili!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make this Vegetarian Chili, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
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What is your favorite thing to eat on a cold fall evening?
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With love, Giusti
Be still before the Lord and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes.
Psalm 37:7 NIV
