Nothing warms the heart and nourishes the soul like a hearty bowl of vegetarian chili. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this spicy yet satisfying chili recipe is sure to hit the spot.
Contest-Winning Vegetarian Chili
Made with a variety of colorful vegetables, protein-rich beans, and rich spices, this vegetarian chili is the perfect way to warm up on a chilly day. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green pepper, diced
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 package (1 ounce) chili seasoning mix
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Shredded cheddar cheese, sour cream and chopped green onions, optional
Directions
- In a Dutch oven, heat olive oil over medium-high heat. Add onion, green pepper and garlic; cook and stir until tender.
- Stir in tomatoes, beans, tomato and chilies, chili seasoning, cumin, oregano and cayenne pepper. Bring to a boil.
- Reduce heat; simmer, covered, for 20-25 minutes or until vegetables are tender.
- If desired, serve with cheese, sour cream and green onions.
Spicy Vegetarian Chili
If you’re looking for a chili recipe with a little extra heat, try this Spicy Vegetarian Chili from Food Network Kitchen. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream, chopped fresh cilantro and/or shredded cheddar cheese, for topping
Directions
- Heat olive oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin and cayenne pepper and cook for 1 minute more.
- Add tomatoes, beans (including their liquid), corn, water, salt and pepper to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.
- Serve with desired toppings.
No matter which recipe you choose, be sure to top your bowl of vegetarian chili with a dollop of sour cream, a sprinkle of cheese and a handful of fresh cilantro. Enjoy!
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