Get ready to fall in love with comfort food all over again, because this Extra-Veggie Vegetarian Chili is about to become your new weeknight staple! Packed with hearty vegetables, an irresistible blend of beans, and a robust seasoning mix, this chili bursts with flavor in every spoonful. Whether you’re a longtime plant-based eater or just veggie-curious, you’ll appreciate how satisfying, vibrant, and nourishing this dish can be. The beauty of this recipe lies in its versatility, and its magic happens in one pot, making dinner both delicious and delightfully easy.
Ingredients You’ll Need
This ingredient list might be full, but every single item is there for a reason—each veggie and spice brings color, texture, or bold flavor to our chili. You’ll find that most of these are everyday staples, so you can whip up Extra-Veggie Vegetarian Chili anytime the craving strikes!
- Olive oil: Adds a silky base and helps soften the veggies, imparting a subtle, rich flavor.
- Onion: A foundational aromatic that creates a savory backbone for the entire chili.
- Garlic: Delivers instant depth and a gentle pungency that’s simply irresistible here.
- Red bell pepper: Brings natural sweetness and a pop of color.
- Green bell pepper: Adds a slightly bitter, earthy note that balances the sweetness of the red pepper.
- Carrots: Offer a touch of sweetness and pleasing bite, making each spoonful interesting.
- Celery: Lends refreshing crunch and the classic comfort flavor we secretly crave in chili.
- Zucchini: Soaks up the seasoning and brings additional veggie oomph to the mix.
- Corn: Brings subtle sweetness and a sunny, golden color you’ll love.
- Kidney beans: Hearty, protein-rich, and the definition of “chili tradition.”
- Black beans: Add creamy texture and earthy richness while boosting protein.
- Diced tomatoes: Provide the juicy base and tangy lift that binds the chili together.
- Tomato paste: Intensifies the tomato flavor, deepening the sauce beautifully.
- Vegetable broth: Enhances the chili’s savory backbone and keeps everything lush.
- Chili powder: Delivers that unmistakable chili flavor and a bold, complex warmth.
- Cumin: A wonderful, smoky spice that rounds out the entire pot.
- Smoked paprika: Adds a subtle smokiness that makes the chili unforgettable.
- Dried oregano: Brightens up the stew and brings a Mediterranean flair.
- Cayenne pepper (optional): For those who like their chili with a lively kick.
- Salt and black pepper: Essential to bring out all the bold flavors of your veggies and beans.
- Fresh chopped cilantro: The perfect, herbaceous finishing touch for garnish.
How to Make Extra-Veggie Vegetarian Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and let it cook, stirring occasionally, until translucent and soft. Take a moment to enjoy that mouthwatering aroma—this is the irresistible base of your Extra-Veggie Vegetarian Chili.
Step 2: Build the Flavor Foundation
Next, stir in all your chopped garlic, red and green bell peppers, carrots, and celery. Sauté this colorful medley for about 5 to 7 minutes. The vegetables will begin to soften, mixing with onions and garlic to form an incredibly fragrant foundation for the chili.
Step 3: Add Even More Veggie Power
Drop in the diced zucchini and corn, giving everything a good stir to combine. These veggies only need an extra 2 to 3 minutes in the pot—just enough to soften slightly and soak up some of the lovely flavors already lingering in the base.
Step 4: Pile in the Protein and Tomatoes
Now for that hearty bite! Add in the kidney beans, black beans, both cans of diced tomatoes, tomato paste, and pour over the vegetable broth. Watch the pot come alive with color and promise, as beans and tomatoes layer in richness and texture.
Step 5: Stir in the Spices
Sprinkle over the chili powder, cumin, smoked paprika, dried oregano, and, if you like a bit of heat, the cayenne pepper. Season everything well with salt and black pepper. These spices will blend together, infusing every veggie and bean with deep, bold flavor as the mixture simmers.
Step 6: Simmer to Perfection
Increase the heat and bring everything to a gentle boil, then reduce to a simmer. Leave the pot uncovered and allow it to bubble away for 30 to 35 minutes, stirring from time to time. The vegetables will become meltingly tender, the broth will thicken to perfection, and the flavors will marry beautifully. Taste and adjust the seasoning as needed before serving up your delicious Extra-Veggie Vegetarian Chili.
How to Serve Extra-Veggie Vegetarian Chili
Garnishes
For the grand finale, let’s talk toppings. A generous sprinkle of fresh chopped cilantro brightens each bowl and looks gorgeous. For a creamier touch, top with a dollop of Greek yogurt or sour cream. Avocado slices, shredded cheese, or a squeeze of lime add extra flair and flavor to your Extra-Veggie Vegetarian Chili.
Side Dishes
This chili shines with all sorts of sides. Warm, crusty bread is perfect for mopping up every last drop, while fluffy rice or quinoa makes things extra hearty. If you crave crunch, serve some tortilla chips or a crisp green salad on the side to round out your feast.
Creative Ways to Present
Show off your chili in fun ways! Try serving it in hollowed-out bread bowls for a cozy, edible vessel, or spoon it over baked sweet potatoes for a comforting twist. If you’re feeding a crowd, set up a chili bar and let everyone dress up their own bowls with their favorite fixings—a total Extra-Veggie Vegetarian Chili party!
Make Ahead and Storage
Storing Leftovers
One of my favorite things about Extra-Veggie Vegetarian Chili is how well it keeps. Simply let any leftovers cool to room temperature, then refrigerate them in an airtight container. Your chili will taste even better the next day once the flavors have had extra time to mingle.
Freezing
This recipe is freezer-friendly, too. Once cooled, pack portions into freezer-safe containers or bags, label with the date, and freeze for up to three months. When chili cravings strike, you’ll have a homemade meal ready in minutes—no takeout required!
Reheating
To reheat, just place the chili in a pot over medium heat, stirring occasionally until warmed through. If you’re reheating from frozen, thaw it in the refrigerator overnight first, or gently reheat straight from the freezer, adding a splash of broth or water if needed to loosen things up. Each reheated bowl is just as delicious as day one!
FAQs
Can I use different beans in this chili?
Absolutely! While kidney and black beans are perfect for Extra-Veggie Vegetarian Chili, you can substitute pinto, cannellini, or even garbanzo beans depending on your preference or what you have on hand. The flavor will remain delicious and the texture rich and satisfying.
Is this chili spicy?
It doesn’t have to be spicy—the base recipe is quite mild and family-friendly. The cayenne pepper is purely optional, so you can leave it out or adjust the amount to match your heat tolerance. For those who like extra heat, serve with hot sauce on the side!
How do I make this chili higher in protein?
For even more protein, add cooked quinoa or lentils to the pot along with the beans. Swapping in more beans or even some textured vegetable protein (TVP) can also boost the protein content without sacrificing the fabulous veggie goodness of this Extra-Veggie Vegetarian Chili.
Can I make this chili in advance?
Definitely! In fact, Extra-Veggie Vegetarian Chili only gets better after sitting for a day as the flavors meld together. Feel free to prepare it a day or two ahead, store in the fridge, and reheat when you’re ready to serve.
Is this recipe gluten-free and vegan?
Yes, if you use vegetable broth that is certified gluten-free, this chili is entirely gluten-free. It’s also vegan as long as you skip the dairy-based toppings. Just another reason to love how inclusive Extra-Veggie Vegetarian Chili can be!
Final Thoughts
This Extra-Veggie Vegetarian Chili is pure comfort and color in a bowl, and I hope you feel inspired to give it a try! However you serve it, you’ll find it’s as satisfying on a cozy night in as it is at your next potluck. Grab your favorite spoon and dig in—you’re going to love every bite!
Print
Extra-Veggie Vegetarian Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Extra-Veggie Vegetarian Chili is a hearty and flavorful meatless chili loaded with a variety of vegetables and savory spices. Perfect for a cozy dinner or meal prep, this chili is easy to make and packed with nutritious ingredients.
Ingredients
Vegetarian Chili:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 can (15 ounces) corn, drained
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (15 ounces each) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent. Stir in garlic, bell peppers, carrots, and celery, sauté until softened.
- Cook Additional Vegetables: Add zucchini and corn, cook for a few minutes.
- Add Beans and Tomatoes: Stir in kidney beans, black beans, diced tomatoes, tomato paste, and vegetable broth. Season with spices.
- Simmer: Bring chili to a boil, then simmer uncovered for 30-35 minutes until vegetables are tender and flavors have melded.
- Serve: Adjust seasoning to taste and serve hot, garnished with cilantro.
Notes
- For added protein, stir in cooked quinoa or lentils.
- Top with shredded cheese, avocado, or Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 9g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
