Vegetarian Chili Recipe
Vegetarian Chili is loaded with fresh vegetables, three kinds of beans, and of course plenty of aromatic spices. This chili will satisfy even the biggest carnivores and it’s gluten-free, vegan, and healthy!
Servings: 8
Calories: 262kcal
Ingredients
- 3 tbsp canola oil
- 1 red onion
- 2 large carrots
- 3 celery ribs
- 2 tomatoes on a vine
- 2 bell peppers
- 1-2 jalapenos
- 6 garlic cloves
- 14.5 oz canned fire roasted diced tomatoes
- 15 oz can pinto beans
- 15 oz can black beans
- 15 oz can northern white beans or cannelini beans
- 8 oz tomato sauce
- 1 cup vegetable stock
- 2 bay leaves
- 1 tbsp chipotle chili powder (more or less according to personal taste)
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp white granulated sugar
- 1 1/2 tsp salt more or less to taste
- 2 tbsp fresh minced cilantro
- 1 lime - juice
Instructions
- Prepare ingredients ahead of time: dice the vegetables, measure stock and seasoning, and open all the cans, and drain the juices off the beans.
- Preheat a Dutch oven over medium heat and saute onions, carrots, and celery first until it starts to soften.
- Add peppers, jalapenos, and fresh tomatoes to the pot and cook for a few minutes.
- Make a little well in the middle and add pressed (or minced) garlic. Let it saute until fragrant and mix it all together.
- Sprinkle seasoning over the veggies, mix it well, and saute for a couple of minutes.
- Pour in stock, tomato sauce, beans, and canned tomatoes. Add bay leaves and mix everything very well.
- Bring the mixture to simmer and lower the heat to low. Cover the pot with a lid but leave a small crack for the steam to escape.
- Cook for about 30-40 minutes, stirring occasionally. Take out the bay leaves and mix in fresh minced cilantro and juice from 1 lime.
- Use a immersion blender and pulse the chili a few times. This will blend some of the beans and vegetables for a better, thicker texture. (If you don’t have an immersion blender, you can take out about half the chili, pulse it in a food processor, and return blended chili into the pot with the rest of it.)
Video
Notes
- Storing: store cooled cooked chili in the refrigerator, in the pot with an air-tight lid or in an air-tight food storage container for 4-5 days.
- Freezing: Cool chili to room temperature and portion it into zip-lock freezer bags, let all the air out, and close it tight. Lay the bags flat on the cutting board and freeze. Once frozen, it will be easy to stack bags of chili. Thaw in the refrigerator overnight or for up to 24 hours.
- Spiciness: make it more spicy with older jalapenos or spicier chili peppers. Make it less spicy with younger jalapenos and discarding the seeds.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 1158mg | Potassium: 958mg | Fiber: 12g | Sugar: 8g | Vitamin A: 4562IU | Vitamin C: 59mg | Calcium: 124mg | Iron: 5mg