Protein-Packed Vegetarian Chili
A smoky, protein-rich vegetarian chili made with beans, vegetables, and warming spices. Easy to prepare in one pot, this healthy chili is fiber-loaded, satisfying, and perfect for weeknight dinners or meal prep.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Wooden Spoon
- 1 Cutting board
- 1 Chef’s knife
- 1 blender or immersion blender (optional, for texture)
- 1 Measuring spoons set
- 1 measuring cups set
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion chopped
- 1 large red bell pepper chopped
- 2 medium carrots chopped
- 2 ribs celery chopped
- ½ teaspoon salt divided
- 4 cloves garlic minced or pressed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can 28 ounces diced tomatoes (with juices) or 2 small cans (15 ounces each)
- 2 cans 15 ounces each black beans, rinsed and drained
- 1 can 15 ounces pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons fresh cilantro chopped (plus more for garnish)
- 1 –2 teaspoons sherry vinegar red wine vinegar, or lime juice (to taste)
- Garnishes: fresh cilantro avocado slices, tortilla chips, sour cream or dairy-free alternative, shredded cheese
Instructions
- Heat the Pot and Sauté the Base: Place a large Dutch oven or heavy-bottomed pot on the stove and set the heat to medium. Drizzle in the olive oil and let it warm until it shimmers slightly. Add the chopped onion, red bell pepper, carrots, and celery along with about ¼ teaspoon of the salt. Stir everything together so the vegetables are coated in oil. Cook slowly, stirring every couple of minutes, until the vegetables soften and the onions turn translucent. This usually takes 7–10 minutes. You’re creating a flavorful base here, so don’t rush this step.
- Build the Flavor with Aromatics and Spices: Once the vegetables are softened, add the minced garlic to the pot. Immediately sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir continuously for about 1 minute. This quick “toasting” step allows the spices to bloom in the hot oil, releasing their full aroma and deepening the chili’s smoky, savory flavor. Be careful not to let the garlic burn—keep things moving.
- Add Tomatoes, Beans, and Broth: Next, pour in the diced tomatoes with all their juices, followed by the drained black beans and pinto beans. Give everything a stir so the beans and vegetables are evenly mixed with the spiced base. Add the vegetable broth (or water, if you prefer) and drop in the bay leaf. At this point, the pot will look hearty and colorful—this is when the chili really starts to come together.
- Simmer and Develop the Chili: Turn the heat up slightly until the mixture comes to a gentle boil. Then, immediately reduce the heat to maintain a slow, steady simmer. Partially cover the pot with a lid to avoid splatters while still allowing some steam to escape. Stir the chili occasionally to prevent sticking at the bottom. Let it simmer gently for about 30 minutes. During this time, the flavors will meld, the beans will soak in the spices, and the broth will thicken into a rich chili consistency.
- Blend for Creaminess (Optional but Recommended): After simmering, remove the bay leaf and set it aside. To give the chili a thicker, creamier texture, scoop about 1 ½ cups of the chili (including both liquid and solids) into a blender. Secure the lid tightly—hot liquid can create steam pressure, so hold the lid down with a kitchen towel for safety. Blend until smooth, then pour the purée back into the pot and stir. Alternatively, you can use an immersion blender directly in the pot for a few quick pulses or mash the mixture gently with a potato masher for a rustic texture.
- Brighten with Freshness: Now that the chili is thick and flavorful, stir in the chopped fresh cilantro. Squeeze in lime juice (or stir in sherry vinegar or red wine vinegar, depending on your choice). Taste the chili at this stage and adjust the seasoning—add the remaining salt if needed and more vinegar or lime for brightness. This step brings a fresh, tangy lift to balance the smoky spices.
- Serve and Garnish: Ladle the chili into bowls while it’s hot and hearty. Garnish with extra fresh cilantro, creamy avocado slices, crunchy tortilla chips, a dollop of sour cream (or dairy-free alternative), or shredded cheddar cheese, depending on your preference. The chili is satisfying on its own but also pairs beautifully with cornbread or a fresh green salad.
- Store and Reheat: If you have leftovers, let the chili cool to room temperature before transferring it to airtight containers. It will stay fresh in the refrigerator for up to 4 days and tastes even better the next day as the flavors deepen. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and the best flavor development.
- Don’t skip sautéing the vegetables first—it builds a rich, savory foundation.
- Toasting the spices briefly enhances their aroma and deepens the chili’s smoky taste.
- Blending a small portion of the chili makes the texture creamier without adding cream.
- Taste before serving and adjust with salt, vinegar, or lime juice to brighten the flavor.
- Fresh cilantro adds vibrancy, but if you’re not a fan, parsley works as a substitute.
- This recipe freezes well, making it excellent for meal prep or batch cooking.
- Adjust spice levels to your preference—reduce chili powder for mild flavor or add a pinch of cayenne for extra heat.
- Swap beans if desired—kidney beans or cannellini beans work just as well.
- This chili tastes even better the next day as the flavors meld together.
