Description
This Easy Vegetarian Chili is a hearty, flavorful one-pot meal perfect for any day. Packed with beans, vegetables, and spices, it’s a nutritious and satisfying dish that’s simple to prepare on the stovetop. Ideal for a wholesome main course, it’s perfect for vegetarians and gluten-free diets, with plenty of room to customize with your favorite toppings or extra veggies.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 zucchini, diced
Beans and Corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
Tomato Base and Seasonings
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper, to taste
- ½ cup vegetable broth or water (as needed for consistency)
Instructions
- Prepare and sauté vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened, stirring occasionally.
- Add garlic and zucchini: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the diced zucchini and cook for another 3 to 4 minutes, stirring occasionally to ensure even cooking.
- Add beans, corn, and tomato ingredients: Mix in the black beans, kidney beans, corn, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir everything to combine well.
- Adjust consistency and simmer: Add vegetable broth or water if the chili is too thick to your liking. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally until the vegetables are tender and flavors meld together.
- Season and serve: Taste the chili and adjust salt, pepper, or spices as desired. Serve hot with optional toppings like shredded cheese, sour cream, avocado, or fresh cilantro.
Notes
- You can swap or add other vegetables such as mushrooms, carrots, or sweet potatoes for variety and extra nutrition.
- This chili freezes well and often tastes even better the next day after the flavors have melded further.
- For a spicier version, add diced jalapeño or a dash of cayenne pepper to the pot.
