vegetarian chili

smalltownwoman avatar
By Beth Pierce
from Old Monroe, MO

A delicious easy to make Vegetarian Chili loaded with onion, garlic, bell peppers, tomatoes, and beans in a tomato base with a perfect blend of spices. We love it and we are not even vegetarians.

serves 6
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For vegetarian chili

  • 2 Tbsp
    olive oil
  • 1
    medium onion finely chopped
  • 1
    red bell pepper finely chopped
  • 1
    green bell pepper finely chopped
  • 3 clove
    garlic minced
  • 2 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 2 tsp
    smoked paprika
  • 1 tsp
    marjoram
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    fresh ground black pepper
  • 1
    (15 ounce) can black beans drained and rinsed
  • 1
    (16 ounce) can pinto beans drained and rinsed
  • 2
    (14.5 ounce) cans fire roasted diced tomatoes
  • 2 c
    vegetable broth
  • 2 Tbsp
    tomato paste

How To Make vegetarian chili

  • 1
    Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
  • 2
    Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper cooking for about 1 minute while stirring constantly.
  • 3
    Add the black beans, pinto beans, fire roasted tomatoes, vegetable broth, and tomato paste. Simmer for 20-30 minutes.
  • 4
    NOTES You can easily make this into a delicious chili with meat. Simply brown 1 pound ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat about 4 minutes prior to adding the onions and peppers. Mince those onions so there are little bits in every bite as opposed to chunks. Drain and rinse the beans. You can use any two 15 ounce cans of kidney, pinto, navy, great northern, or black beans rinsed and drained. Simmer long enough to let the flavors meld together. Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or jalapeno to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight
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