Why You’ll Love This Recipe
- Quick and Easy: With a total time of just over an hour, this chili is perfect for a weeknight dinner.
- Nutritious: Packed with vegetables and beans, it’s a wholesome meal rich in fiber and protein.
- Versatile: Feel free to add or substitute ingredients based on your preferences or what’s available in your pantry.
- Flavorful: A blend of spices and fresh ingredients creates a robust and satisfying taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1½ cups chopped fresh mushrooms
- 1 (28-ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19-ounce) can kidney beans with liquid
- 1 (11-ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
Directions
- Sauté Vegetables: In a large saucepan over medium heat, heat the vegetable oil. Add the chopped onions, carrots, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
- Add Bell Peppers and Celery: Add the chopped green and red bell peppers, and celery to the saucepan. Cook, stirring occasionally, until the vegetables are tender, approximately 6 minutes.
- Incorporate Mushrooms and Spices: Stir in the chopped mushrooms and cook until they are softened, about 4 minutes. Add the chili powder, ground cumin, dried oregano, and dried basil, stirring to combine.
- Add Tomatoes, Beans, and Corn: Pour in the chopped tomatoes with their liquid, kidney beans with their liquid, and undrained corn. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium. Cover and let it simmer for 20 minutes, stirring occasionally.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or chili powder if desired.
- Serve: Ladle the chili into bowls and serve hot.
Servings and Timing
- Servings: 8
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add More Vegetables: Incorporate zucchini, squash, or sweet potatoes for added texture and nutrition.
- Spice It Up: Add jalapeños or a dash of cayenne pepper for extra heat.
- Use Different Beans: Substitute kidney beans with black beans, pinto beans, or chickpeas.
- Add Grains: Stir in cooked quinoa or rice for a heartier meal.
- Top It Off: Serve with shredded cheese, sour cream, or fresh cilantro for added flavor.
Storage/Reheating
- Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Portion the chili into freezer-safe containers and freeze for up to 3 months.
- Reheating: Reheat on the stove over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl, stirring halfway through, until hot.
FAQs
Can I make this chili spicier?
Yes, you can add more chili powder, cayenne pepper, or fresh jalapeños to increase the heat level to your liking.
Can I use canned vegetables instead of fresh?
Yes, you can substitute fresh vegetables with canned ones. Just be sure to drain and rinse them to reduce excess sodium.
Is this chili vegan?
Yes, this recipe is vegan-friendly as it contains no animal products.
Can I add meat to this chili?
Yes, you can add cooked ground beef, turkey, or chicken if you prefer a non-vegetarian version.
How can I thicken the chili?
To thicken the chili, you can mash some of the beans with a potato masher or blend a portion of the chili and then stir it back in.
Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just ensure they are thawed and drained before adding them to the chili.
How do I adjust the seasoning?
Taste the chili before serving and adjust the seasoning with additional salt, pepper, or spices as needed.
Can I make this chili in a slow cooker?
Yes, you can sauté the vegetables first, then transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Just ensure you have a large enough pot to accommodate the increased volume.
How do I prevent the chili from being too watery?
Use less liquid when adding the tomatoes and beans, or let the chili simmer uncovered for a longer time to allow excess liquid to evaporate.
Conclusion
This Incredibly Easy Vegetarian Chili is a versatile and flavorful dish that’s perfect for any occasion. Its simplicity and adaptability make it a go-to recipe for both novice and experienced cooks. Enjoy it as a hearty meal on its own or pair it with your favorite
Print
Incredibly Easy Vegetarian Chili
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This vegetarian chili recipe is packed with nutritious vegetables and beans, simmered with spices for a hearty and flavorful meal. Perfect for a quick weeknight dinner or meal prep, it’s customizable to suit your taste.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1½ cups chopped fresh mushrooms
- 1 (28-ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19-ounce) can kidney beans with liquid
- 1 (11-ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
Instructions
- Sauté Vegetables: Heat vegetable oil in a large saucepan over medium heat. Add onions, carrots, and garlic. Sauté for about 5 minutes until tender.
- Add Bell Peppers and Celery: Add chopped bell peppers and celery. Cook for an additional 6 minutes, stirring occasionally.
- Incorporate Mushrooms and Spices: Stir in the chopped mushrooms and cook for 4 minutes until softened. Add chili powder, ground cumin, dried oregano, and basil.
- Add Tomatoes, Beans, and Corn: Stir in chopped tomatoes (with liquid), kidney beans (with liquid), and corn (undrained). Mix well.
- Simmer: Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or chili powder.
- Serve: Ladle the chili into bowls and serve hot.
Notes
- Storage: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 3 months in freezer-safe containers.
- Reheating: Reheat on the stove or in the microwave until hot.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: : Main Course
- Method: Stovetop
- Cuisine: American
