Description

Ever wonder how a meatless chili can taste so hearty it fools even the biggest carnivores? What if you could whip up a smoky, protein-packed Vegetarian Chili in under an hour that’s so delicious it earns a 4.98 rating from 112 happy eaters? This recipe’s your ticket to a warm, flavorful bowl that’s easy, healthy, and bursting with bold flavors

Ingredients

Scale

Let’s dive into the ingredients that make this Vegetarian Chili so irresistible. Each one brings something special, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

2 tablespoons extra-virgin olive oil: Adds richness and helps veggies cook evenly. Sub: Avocado oil or butter for non-vegan.
1 small yellow onion, chopped: Builds a sweet, savory base. Sub: White onion or shallots.
1 red bell pepper, stemmed, seeded, and diced: Adds sweetness and color. Sub: Green bell pepper or poblano for a twist.
2 garlic cloves, minced: Brings bold, aromatic flavor. Sub: ½ teaspoon garlic powder in a pinch.
1 teaspoon chili powder (optional): Adds a mild, warm kick. Sub: Smoked paprika for less heat.
1 teaspoon ground cumin (optional): Warm, earthy spice for depth. Sub: Coriander or skip it.
1 (14-ounce) can diced fire-roasted tomatoes: Smoky, tangy flavor that’s the soul of the chili. Sub: Regular diced tomatoes or fresh chopped tomatoes.
1 (14-ounce) can kidney beans, drained and rinsed: Hearty, protein-packed base. Sub: Black beans or cannellini beans.
1 (14-ounce) can pinto beans, drained and rinsed: Adds creamy texture. Sub: Navy beans or more kidney beans.
1 cup water or vegetable broth: Thins the chili to perfect consistency. Sub: Chicken broth for non-vegan.
3 chipotle peppers from a can of chipotles in adobo, diced: Smoky, spicy magic. Sub: 1 teaspoon smoked paprika + ¼ teaspoon cayenne for milder flavor.
3 tablespoons adobo sauce: Boosts smokiness and heat. Sub: Reduce to 1 tablespoon for less spice.
1 cup corn kernels, fresh or frozen: Adds sweet pops of texture. Sub: Diced zucchini or skip it.
½ teaspoon sea salt, plus more to taste: Enhances all flavors. Adjust for low-sodium broth.
Freshly ground black pepper: A pinch for balance.
1 tablespoon fresh lime juice, plus wedges for serving: Brightens the chili. Sub: Lemon juice or apple cider vinegar.
Topping options: Avocado (creamy), Greek yogurt or sour cream (tangy, skip for vegan), jalapeño or serrano peppers (spicy), fresh cilantro (fresh), pickled onions (zippy). These make every bowl pop!

With about 12 ingredients, this chili’s simple but bold. Quality beans and fire-roasted tomatoes make it shine.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Prep Your Ingredients (10 Minutes)

Chop the onion and red bell pepper into small, ¼-inch pieces. Even sizes cook evenly. Tip: A food processor saves time, but keep it chunky.
Mince the garlic and dice the chipotle peppers. Keep them separate for later. Pro tip: Wear gloves for chipotles to avoid spicy fingers!
Drain and rinse the kidney and pinto beans. Measure out corn and open the tomato can to save time.

Step 2: Sauté the Veggies (10-13 Minutes)

Heat the olive oil in a large pot over medium heat. It should shimmer, not smoke—too hot burns the veggies.
Add the onion, a pinch of salt, and a few grinds of pepper. Cook for 5 minutes, stirring, until translucent.
Add the red bell pepper and cook 5-8 minutes more, stirring, until soft. Turn down the heat if it browns too fast. Tip: Soft veggies build a flavorful base!

Step 3: Add Spices and Main Ingredients (2 Minutes)

Stir in the garlic, chili powder, and cumin (if using). Cook for 30 seconds until fragrant—your kitchen will smell amazing!
Add the fire-roasted tomatoes, kidney beans, pinto beans, water or broth, chipotle peppers, adobo sauce, corn, salt, and more pepper. Stir well to combine. Tip: Scrape the pot bottom to mix in all the flavor.

Step 4: Simmer to Perfection (25 Minutes)

Cover the pot, reduce heat to low, and simmer for 25 minutes, stirring occasionally. The chili thickens as it cooks. If it’s too thick, add a splash of water.
Stir in the lime juice and taste. Adjust salt, pepper, or adobo sauce for more heat. Tip: A pinch of sugar balances acidity if needed.

(Word count: ~800. Time to serve!)