Vegetarian Chili
Black beans, kidney beans, corn, and diced peppers give this stovetop chili its chunky texture. Crushed tomatoes make the sauce thick, while a little broth keeps it spoonable. Sauté the vegetables before adding the beans and tomatoes, then simmer gently until the peppers are tender and the sauce coats the beans. Serve it in individual bowls with shredded cheddar and a separate dollop of sour cream.
Prep: 15 minutes | Cook: 35–40 minutes | Total: 50–55 minutes | Servings: 6 bowls
Ingredients for Vegetarian Chili
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 150g)
- 1 medium green bell pepper, diced (about 150g)
- 1 medium orange bell pepper, diced (about 150g)
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 1 cup vegetable broth, preferably low-sodium, plus more as needed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen (about 165g)
- 1/2 teaspoon kosher salt to start, plus more to taste
- 1 cup shredded sharp cheddar cheese, for serving (about 115g)
- 1/2 cup sour cream, for serving (about 120g)
How to Make Vegetarian Chili
- Soften the vegetables: Warm the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and both bell peppers. Cook, stirring occasionally, for 7–8 minutes, until the onion is translucent and the peppers begin to soften.
- Cook the garlic and spices: Stir in the garlic, chili powder, cumin, and smoked paprika. Cook, stirring, for about 1 minute, until fragrant. Add the tomatoes promptly so the garlic and spices do not scorch.
- Build the chili: Add the crushed tomatoes, diced tomatoes with their juices, broth, kidney beans, black beans, corn, and 1/2 teaspoon salt. Stir gently and bring to a gentle bubble.
- Simmer: Reduce the heat to medium-low or low. Simmer partially covered for 25–30 minutes, stirring across the bottom of the pot every few minutes and more often as the sauce thickens. Start checking after about 20 minutes. The peppers should be tender, the beans mostly intact, and the sauce thick enough to coat them while still flowing from a ladle.
- Adjust and serve: If the chili is thin, uncover the pot and simmer a little longer, stirring often. If it is too thick, add broth a few tablespoons at a time. Taste before adding more salt; canned beans and broth vary in sodium. Let stand for a few minutes, then ladle into bowls. Top each bowl with shredded cheddar and a separate dollop of sour cream.
How Thick Should Vegetarian Chili Be?
The beans and vegetables should sit in a chunky tomato sauce, not swim in broth or form a stiff paste. Tomato products vary in thickness, so use the ladle test rather than relying only on simmer time. Keep the bubbles gentle; if the sauce begins to catch on the bottom, lower the heat and stir more frequently.
Toppings and Serving
Add the cheddar and sour cream after portioning so the cheese strands and sour cream dollop stay distinct. Serve with tortilla chips, cornbread, or a green salad if desired. For a dairy-free serving, replace both toppings with dairy-free cheddar-style shreds and a thick plant-based sour cream.
For a separate meat-based option, try turkey chili with beans or classic beef chili.
Storage and Reheating
Store leftover chili without toppings. Cool and refrigerate it in airtight containers within 2 hours; use within 3–4 days. Freeze cooled, untopped portions in airtight containers for about 3 months, then thaw in the refrigerator before reheating.
Reheat gently on the stovetop, stirring as it warms. If the chili has thickened, add a splash of broth or water. Top reheated bowls with fresh cheddar and sour cream.
Nutrition
Approximate nutrition per bowl, including cheddar and sour cream: 375 calories, 16g protein, 16g fat, and 44g carbohydrates. Approximate values per 100g of finished chili with toppings: 85 calories, 4g protein, 4g fat, and 10g carbohydrates. Values will vary with bean brands, topping portions, and how much liquid evaporates during simmering.
Equipment
- 5- to 6-quart Dutch oven or heavy soup pot
- Ladle
Ingredients
For the Chili
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 150 g)
- 1 medium green bell pepper, diced (about 150 g)
- 1 medium orange bell pepper, diced (about 150 g)
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 1 cup vegetable broth, preferably low-sodium, plus more as needed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen (about 165 g)
- 1/2 teaspoon kosher salt, plus more to taste
For Serving
- 1 cup shredded sharp cheddar cheese (about 115 g)
- 1/2 cup sour cream (about 120 g)
Instructions
- Warm the olive oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat.
- Add the onion and both bell peppers. Cook, stirring occasionally, for 7–8 minutes, until the onion is translucent and the peppers begin to soften.
- Stir in the garlic, chili powder, cumin, and smoked paprika. Cook for about 1 minute, until fragrant.
- Add the crushed tomatoes, diced tomatoes with their juices, broth, kidney beans, black beans, corn, and 1/2 teaspoon salt. Stir gently and bring to a gentle bubble.
- Reduce the heat to medium-low or low. Partially cover and simmer for 25–30 minutes, stirring across the bottom every few minutes and more often as the sauce thickens. Check for doneness after about 20 minutes; the peppers should be tender and the sauce should coat the beans while still flowing from a ladle.
- If the chili is thin, uncover and simmer a little longer, stirring often. If it is too thick, add broth a few tablespoons at a time. Taste and add more salt if needed. Let stand for a few minutes, then serve in bowls topped with cheddar and sour cream.
Tips
- Add the tomatoes promptly after cooking the garlic and spices so they do not scorch.
- Keep the simmer gentle and stir more often as the sauce thickens to prevent it from catching on the bottom.
- Use the ladle test to judge thickness; the chili should be chunky, not soupy or stiff.
- Taste before adding more salt because canned beans and broth can vary in sodium.
- Adjust the consistency with extra broth if needed.
Variations
- Dairy-Free Vegetarian Chili: Replace the cheddar and sour cream with dairy-free cheddar-style shreds and thick plant-based sour cream.