Vegetarian Chili Recipe
Vegetarian chili proves that comfort food doesn't need meat to be hearty, flavorful, and satisfying. Packed with beans, veggies, and bold spices, it's a dish that will warm you from the inside out.
Servings 6
Ingredients
- 2 - tablespoons olive oil
- 1- large onion, diced
- 3 -cloves garlic, minced
- 1- bell pepper, diced (any color)
- 1- carrot, diced
- 1 cup corn kernels (fresh or frozen)
- 1- can (15 oz) chickpeas, drained and rinsed.
- 1- can (15 oz) kidney beans, drained and rinsed
- 1/2 cup ketchup
- 1-can (28 oz) crushed tomatoes
- 3 cups vegetable broth
- 1- tablespoon of chili powder
- 1- tablespoon cumin
- 1- teaspoon of smoked paprika
- 1- teaspoon thyme
- Salt and pepper to taste
Topping
- Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro
Instructions
- Heat the olive oil over medium heat in a large pot. Add the diced onion and garlic, sautéing until softened and fragrant.
- Stir in the diced bell pepper, corn, and carrot. Cook for 5-7 minutes until the vegetables start to soften.
- Sprinkle the mixture with chili powder, cumin, thyme, smoked paprika, salt, and pepper. Stir thoroughly to distribute the spices evenly.
- Add chickpeas and kidney beans. Stir well to combine.
- Add the crushed tomatoes and ketchup to the pot, stirring to mix. This will give a rich and thick consistency.
- Add the vegetable broth to the pot, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for at least 25- 30 minutes to allow the flavors to meld.
- Taste the chili and adjust the seasoning according to your preference. Add more salt, pepper, or spices if needed.
- Ladle the vegetarian chili into bowls and garnish with your favorite toppings, such as shredded cheese, chopped green onions, sour cream, or cilantro.