Vegetarian Chili

A classic dish that’s perfect for any season, vegetarian chili is packed with flavor and nutrition. Made with a mix of beans, tomatoes, bell peppers, and spices, this dish is not only filling but also a great source of protein and fiber. Serve it with cornbread or over rice for a comforting meal.

This hearty vegetarian chili is a comforting dish packed with flavor, nutrients, and plenty of plant-based protein. Perfect for busy weeknights or meal prep, this recipe is quick to make and can be easily customized to your taste. Below is a simple guide to whip up this delicious chili in no time!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 1 large red bell pepper, chopped
• 1 medium sweet potato, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder (or to taste)
• 1 teaspoon ground cumin
• ½ teaspoon chipotle powder (or smoked paprika)
• ½ teaspoon fine sea salt (or more to taste)
• 1 (14 oz) can diced tomatoes (preferably fire-roasted)
• 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked black beans)
• 2½ cups vegetable broth (or water)
• ½ cup uncooked quinoa

Instructions

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 7 minutes until softened and slightly browned.
   • Add the carrots, bell pepper, and sweet potato. Cook for another 5 minutes until the vegetables start to sweat.
2. Add Garlic and Spices:
   • Stir in the minced garlic, chili powder, cumin, chipotle powder, and salt. Cook for about 2 minutes until fragrant.
3. Combine Ingredients:
   • Pour in the diced tomatoes (with their juices), black beans, vegetable broth, and quinoa. Stir well to combine all ingredients.
4. Simmer:
   • Bring the mixture to a low simmer. Cover partially with a lid and cook for about 20–25 minutes or until the quinoa is fully cooked and the chili has thickened.
5. Taste and Adjust Seasoning:
   • Before serving, taste the chili and adjust salt or spices as needed. If desired, stir in fresh cilantro or a squeeze of lime juice for added flavor.
6. Serve:
   • Ladle the chili into bowls and top with your favorite toppings such as avocado slices, shredded cheese (or vegan cheese), sour cream (or plant-based alternatives), or fresh cilantro.

Tips for Customization

• Add More Veggies: Feel free to add other vegetables like zucchini, corn, or spinach for extra nutrition.
• Spice Level: Adjust the amount of chipotle powder or add fresh chili peppers if you prefer more heat.
• Beans Variety: Mix different types of beans like kidney beans or pinto beans according to your preference.
• Make It Ahead: This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.

Bon appétit! We hope each dish brings you joy, nourishment, and a newfound appreciation for the flavors and benefits of a plant-based lifestyle. Here’s to vibrant meals and a happy, healthy you—enjoy every bite!