Vegetarian Chili
Vegetarian chili recipe lovers, this one’s for you. There’s nothing better than curling up with a warm bowl on a busy night. This recipe is quick, hearty, and oh so satisfying. Made mostly from pantry staples, it’s a one pot wonder you can whip up in under 30 minutes. The beans bring the protein, the spices bring the heat, and every spoonful feels like a hug.
Ingredients
- 2 tablespoons oil olive or vegetable
- 1 medium yellow onion chopped
- 1 packet chili seasoning or blend of chili powder, cumin, garlic powder
- 2 cans fire roasted diced tomatoes undrained
- 1 can black beans undrained
- 1 can kidney beans undrained
- 1 can pinto beans undrained
- 1 can corn undrained
- Optional add-ins: jalapeños bell peppers, carrots, mushrooms, zucchini
Instructions
- Heat oil in a large heavy bottomed pot. Add onion and sauté until soft and fragrant, about 4 minutes.
- Stir in the chili seasoning and cook for 1 minute to release the spices.
- Add beans, corn, and tomatoes directly from the cans, liquid and all.
- Bring everything to a gentle simmer for 15 minutes. For a thicker texture, blend one cup of chili and stir it back in.
- Ladle into bowls and top with shredded cheese, avocado slices, sour cream, cilantro, or tortilla chips.
Notes
This vegetarian chili gets richer overnight, so leftovers are a treat. Serve with cornbread, over rice, or pile onto nachos for game day. For a slow cooker method, cook 4 to 6 hours on LOW. For Instant Pot, cook 10 minutes high pressure and natural release.