Homemade Vegetarian Chili
Let Me Tell You About My Chili Obsession
Okay, so here’s the deal: I started making this homemade vegetarian chili ages ago because I couldn’t, for the life of me, get my beans-from-a-can chili to taste half as good as I wanted. My uncle Bob claims he makes the world’s best chili (with beef and a lot of bragging) and I guess, on a rainy Tuesday, I just wanted a version that didn’t require a trip to the butcher or, you know, a five-hour kitchen marathon. This is the one I whip out when I’ve got friends coming over—especially the ones who pretend to hate beans (they always go back for seconds, though, don’t they?). Oh, and once, I doubled the recipe… and, um, let’s just say my freezer got a workout.
Why This Chili Is Basically a Staple at My House
I make this when I want dinner to taste like a hug in a bowl. Even my brother, who scoffs at “rabbit food,” loves loading his bowl with corn chips (which, fine, aren’t really part of the chili but who cares?). My family goes bonkers for this after a chilly (pun not intended) walk or whenever I’m trying to sneak in some extra veggies (and, honestly, clear out the bottom of the veggie drawer). One thing, though: if you cook this with someone impatient, just warn them—the house is going to smell amazing about 30 minutes in, but it’s not done yet. We all have to wait. Or, at least, pretend we’re not sneaking tastes.
What I Toss In—Ingredient List (With My Usual Swaps)
- 1 tablespoon olive oil (I sometimes use avocado oil when I’m feeling fancy)
- 1 big onion, chopped (yellow or red, whatever’s at hand)
- 3 cloves garlic, minced (more if you’re me)
- 2 bell peppers, diced (red and green, but honestly, orange works too. Or skip one if you forgot it at the shop like I did last week)
- 2 carrots, diced (optional, but I love the sweetness)
- 1 zucchini, chopped (optional—my neighbour swears by it)
- 1-2 jalapeños, seeds removed for less heat (unless you really want your eyebrows to sweat)
- 2 cans (400g each) diced tomatoes (or fresh, but that’s a whole project)
- 2 tablespoons tomato paste
- 2 cans mixed beans, drained and rinsed (use kidney, black, or pinto—my grandmother always insists on Goya, but I say whatever brand works)
- 1 can sweetcorn, drained (or a big ol’ handful of frozen)
- 1 1/2 tablespoons chili powder (I once used extra and nearly regretted it—but just barely didn’t)
- 1 tablespoon cumin
- 1 teaspoon smoked paprika (or plain, in a pinch)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup veggie broth (or just water if you’re out—I’ve done it, no shame)
- Handful of cilantro, chopped (for serving, or toss it in if you like it extra herby)
How I Actually Make It (With Occasional Tangents)
- Heat the olive oil in a big pot over medium heat; toss in the onion. Let it get translucent—like 4 minutes-ish. Don’t wander off for too long (I once burned mine while watching a video on Smitten Kitchen—oops).
- Add the garlic, bell peppers, carrots, zucchini, and jalapeños. Stir it up. If it looks colorful and smells great, you’re doing it right.
- Sprinkle in chili powder, cumin, paprika, oregano. Stir those spices till your kitchen starts smelling like a Tex-Mex festival. (This is where I tend to sneak a spoonful to test.)
- Add diced tomatoes, tomato paste, beans, corn, veggie broth. Bring to a bit of a simmer. It’ll look a tad soupy, but don’t worry; it thickens up.
- Turn the heat down pretty low. Let it bubble gently, lid half-on, for about 30-40 minutes. Check every so often, give it a stir, and—this is important—taste for salt and pepper. (I once forgot salt. Never again.)
- If you like things thicker, take the lid off for the last 10 minutes. Or if you’re chasing that stew vibe, mash a few of the beans against the side of the pot. This is not required, just something I picked up from a friend who swears by it.
- Serve hot, topped with cilantro. Or cheese, avocado, lime wedges—whatever floats your boat.
Things I’ve Learned the Hard Way (Notes)
- Don’t skip the tomato paste; I thought it was optional once—mistake! It gives you that deep, rich chili thing.
- If you end up with leftover veggies that look a bit sad, just dice ’em up and throw them in. Actually, I find it works better if I use up whatever is about to go off rather than only the “official” list.
- You don’t have to use two types of beans, but honestly, it’s more fun if you do.
Variations That (Mostly) Worked
- Once I added a handful of quinoa for protein—worked surprisingly well and thickened things up.
- Chunky sweet potatoes instead of carrots are lovely if you’ve got a bit of extra time.
- Cinnamon in chili? Controversial. I tried a pinch once…it was not for me. But someone else might love it; the world is weird like that.
No Dutch Oven? Don’t Panic (Equipment Woes)
So, yes, a Dutch oven is ideal (mine’s bright red and a bit chipped), but if you just have a big saucepan or any deep pot, that’ll do. I’ve even done this in a slow cooker when I wanted to be lazy. Just chuck it on low for 5-6 hours—you can find slow cooker chili ideas at Budget Bytes if you’re curious!
Honestly, Storing This is Almost Pointless
Look, I’m supposed to say you can refrigerate chili for up to 4 or 5 days, and that it freezes well (which is true). But honestly, in my house, it never lasts more than 24 hours. If by some miracle you do have leftovers, let it cool, pop it into containers, and it’ll reheat beautifully. Actually, I think it tastes even better the next day—like the flavors had a party overnight.
How I (Actually) Serve It Up Every Time
This chili is basically a blank canvas for toppings: I pile on grated cheese (a proper cheddar, if you’re going English), dollop of sour cream, loads of cilantro, and some crushed tortilla chips. My cousin loves to eat this over baked potatoes (no joke), and at Halloween, I once served it in bread bowls—bit of a faff, but worth it for the drama. Oh, and if you like to live dangerously, a dash of hot sauce is… well, thrilling.
Lessons I Learned the Messy Way (Pro Tips)
- I once tried rushing things and dumped in the spices before the veggies had softened; result: gritty chili. Don’t.
- Chili powder varies wildly. The first time, start low and go by taste—my idea of one-and-a-half tablespoons might be a bit of a rollercoaster for you.
- If you really want thick chili, don’t be afraid to mash some beans, like I said earlier. Or, on second thought, just let it simmer longer—the slow route always wins.
Questions Folks Have Asked Me (FAQ Style)
- Can I use dried beans instead? Yep! Just cook them beforehand. Don’t toss dry beans straight in (believe me, they don’t soften magically… learned that the hard way).
- How spicy is this? That’s on you—leave in the jalapeño seeds if you want more fire, or skip jalapeños entirely if you’re, um, spice-averse.
- Can I make this ahead? Absolutely! I think it tastes even better a day or two later, after it’s gotten a chance to get all cozy together.
- What if I don’t have all these veggies? Just use what you’ve got, honestly. Once, I used celery and a random parsnip—nobody noticed, or at least, nobody complained.
- Any way to make it in an Instant Pot? I’ve tried it once, and it turned out fine—about 15 minutes on high pressure. But, you lose that slow-cooked vibe a bit. Up to you!
Anyway, that’s pretty much the gist. If you give it a go, let me know how your version comes out or if you tried something wild. Once, I accidentally left out the beans and only realised at the table… still pretty tasty, but not really chili (more like aggressive tomato soup). Cooking isn’t meant to be perfect. That’s half the fun!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, diced
- 1 zucchini, diced
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
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2Add bell peppers, carrot, and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
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3Stir in diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
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4Bring the mixture to a simmer. Reduce heat, cover, and cook for 30 minutes, stirring occasionally.
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5Taste and adjust seasoning as needed. Serve hot, garnished with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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