Craving a hearty and flavorful chili that’s packed with plant-based goodness? Look no further! This guide will walk you through creating a truly exceptional vegetarian chili that’s sure to satisfy even the most ardent meat-lovers. We’ll explore the secrets to building a rich and complex flavor profile using a variety of beans, vegetables, and spices.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large bell peppers, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can fire-roasted diced tomatoes (do not drain)
- 2 (4-ounce) cans roasted green chiles (undrained)
- 3 (15- to 15.5-ounce) cans of beans (such as pinto, black, kidney, cannellini, or garbanzo), drained and rinsed
- 1 to 2 cups low-sodium vegetable broth, divided
- 1 (15-ounce) can whole kernel corn, drained
SERVING SUGGESTIONS
- Sliced avocado
- Lime wedges
- Shredded cheddar cheese
- Toasted pumpkin seeds
- Fresh cilantro leaves and tender stems
- Pickled red onion
- Sliced jalapeño
- Sliced radishes
Equipment:
- Large pot
- Fine-mesh sieve or strainer
INSTRUCTIONS
- Heat the Oil: In a large pot, heat the olive oil over medium heat until shimmering.
- Cook the Veggies: Add the diced onion, bell peppers, carrots, celery, and minced garlic to the pot. Stir occasionally and cook for 8 to 10 minutes until the vegetables are just tender.
- Add the Spices: Sprinkle in the chili powder, cumin, oregano, kosher salt, black pepper, and cayenne pepper. Stir well to coat the vegetables evenly.
- Add the Tomatoes, Chiles, Beans, and Broth: Pour in the fire-roasted tomatoes with their juices, roasted green chiles, drained beans, and 1 cup of the vegetable broth. Stir everything together.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 to 40 minutes, stirring occasionally. Continue simmering until the chili thickens to your preference. If you like a thinner chili, you can add up to 1 cup more broth.
- Stir in the Corn: Add the drained corn and stir to combine with the rest of the ingredients.
- Serve: Ladle the chili into bowls and serve with your choice of toppings, such as sliced avocado, lime wedges, shredded cheese, cilantro, and more.
Recipe Notes:
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
