Vegetarian Chili

By lihui

8 Person

60 Minutes

560 Calories

This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes, and corn. This easy to make vegetarian chili recipe has been a staple around here for years. It's super hearty, so delicious and I promise you won't miss the meat. This amazing vegetarian chili recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop. It's naturally gluten-free and vegan.

Ingredients

Cilantro, for serving
Sour cream, for serving
Shredded cheddar, for serving
Freshly ground black pepper
Kosher salt
2 tsp. Oregano
1 tbsp. Cumin
2 tbsp. Chili powder
3 cups Vegetable broth
28 oz. Fire roasted tomatoes
15.5 oz. Kidney beans, drained and rinsed
15.5 oz. Black beans, drained and rinsed
15.5 oz. Pinto beans, drained and rinsed
1 tbsp. Tomato paste
1 Jalapeno peppers, finely chopped
3 cloves Garlic, minced
2 Carrots, peeled and finely chopped
1 Red bell pepper, chopped
1 Onion, chopped
1 tbsp. Olive oil

Method

01

In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Saute until soft about 5 minutes. Add garlic and jalapeno peppers and cook until fragrant, 1 minute.
02

Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
03

Bring to a boil then reduce heat and let simmer, 30 minutes.
04

Serve with cheese, sour cream, and cilantro.

Related Tags

Vegetarian Chili

4.0

( By lihui )

01 Information

Grade easy
Serving 8 servings
Calorie 560 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Cilantro, for serving

Sour cream, for serving

Shredded cheddar, for serving

Freshly ground black pepper

Kosher salt

2 tsp. Oregano

1 tbsp. Cumin

2 tbsp. Chili powder

3 cups Vegetable broth

28 oz. Fire roasted tomatoes

15.5 oz. Kidney beans, drained and rinsed

15.5 oz. Black beans, drained and rinsed

15.5 oz. Pinto beans, drained and rinsed

1 tbsp. Tomato paste

1 Jalapeno peppers, finely chopped

3 cloves Garlic, minced

2 Carrots, peeled and finely chopped

1 Red bell pepper, chopped

1 Onion, chopped

1 tbsp. Olive oil

03 Method

Step 1

In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Saute until soft about 5 minutes. Add garlic and jalapeno peppers and cook until fragrant, 1 minute.

Step 2

Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

Step 3

Bring to a boil then reduce heat and let simmer, 30 minutes.

Step 4

Serve with cheese, sour cream, and cilantro.

04 Author