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Ultimate Vegetarian Chili

Ultimate Vegetarian Chili: Comfort in Every Hearty Bite

Ultimate Vegetarian Chili offers a hearty and satisfying meatless meal packed with vibrant vegetables and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil for a different flavor.
  • 1 large Onion Use shallots for a milder taste.
  • 1 large Green Bell Pepper Substitute with yellow or red bell peppers for a sweeter taste.
  • 1 large Red Bell Pepper Can use only green bell pepper if preferred.
  • 2 medium Carrots Substitute with parsnips for a different flavor profile.
  • 2 stalks Celery Can be omitted if not available.
  • 4 cloves Garlic Use garlic powder in a pinch.
For the Spice Mix
  • 2 tablespoons Chili Powder Adjust according to spice tolerance.
  • 1 teaspoon Ground Cumin Can be replaced with coriander.
  • 1 teaspoon Dried Oregano Fresh oregano can be used, but half the quantity.
  • 1 teaspoon Paprika Use smoked paprika for a deeper smokiness.
  • 1 teaspoon Kosher Salt Adjust to taste depending on dietary needs.
For the Chili
  • 2 tablespoons Tomato Paste Substitute with crushed tomatoes, reduce liquid.
  • 1 cup Black Beans Use any legume like lentils if desired.
  • 1 cup Kidney Beans Can substitute with chickpeas for variety.
  • 1 cup Pinto Beans Mix up bean types based on preference.
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used if fire-roasted is unavailable.
  • 1 can Diced Green Chilies Use jalapeños for a fresher taste.
  • 4 cups Low-Sodium Vegetable Broth Replace with water or chicken broth if needed.
  • 1 leaf Bay Leaf Remove before serving.
For Garnishing
  • Fresh Cilantro Customize according to dietary preferences.
  • Diced Avocado Customize according to dietary preferences.
  • Sour Cream Customize according to dietary preferences.
  • Grated Cheese Customize according to dietary preferences.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add diced onion, green bell pepper, red bell pepper, carrot, and celery. Sauté for about 4-5 minutes until tender.
  2. Stir in minced garlic, 2 tablespoons of chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, and kosher salt. Cook for another minute until fragrant.
  3. Incorporate 1 cup of black beans, 1 cup of kidney beans, 1 cup of pinto beans, 1 can of fire-roasted diced tomatoes, 1 can of diced green chilies, 4 cups of vegetable broth, and 1 bay leaf. Bring to a boil, then simmer uncovered for about 30 minutes.
  4. Check consistency; stir in more broth if too thick. Remove bay leaf before serving. Garnish with cilantro, avocado, sour cream, or cheese.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2000IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

This chili can be customized with seasonal vegetables and your preferred spices. Experiment for a unique twist every time!

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