Hearty Vegetable Chili

This Vegetable Chili is everything you want in a cozy, satisfying meal—rich, smoky, and packed with flavor. It’s a one-pot wonder that’s perfect for meal prep, weeknight dinners, or feeding a crowd. Whether you’re vegetarian or just looking to eat more plants, this chili delivers big taste with zero fuss.

Why You’ll Love This Recipe

• One-Pot Simplicity: Minimal cleanup, maximum flavor.
• Hearty & Filling : Loaded with beans, veggies, and bold spices.
• Customizable : Add grains, swap veggies, spice it up or tone it down.
• Meal Prep Friendly: Tastes even better the next day.
• Naturally Vegan & Gluten-Free: No substitutions needed!

Ingredients Breakdown

The magic of this chili lies in the layering of flavors and textures. Here’s what you’ll need:

• Olive Oil – 2 tablespoons, for sautéing.
• Yellow Onion – 1 large, diced.
• Garlic – 3 cloves, minced.
• Bell Peppers – 2 (any color), chopped.
• Carrots – 2 medium, diced.
• Zucchini – 1 medium, chopped.
• Canned Diced Tomatoes – 2 cans (14.5 oz each), with juices.
• Tomato Paste – 2 tablespoons, for depth.
• Kidney Beans – 1 can (15 oz), drained and rinsed.
• Black Beans – 1 can (15 oz), drained and rinsed.
• Corn Kernels – 1 cup (fresh or frozen).
• Vegetable Broth – 2 cups.
• Chili Powder – 2 tablespoons.
• Ground Cumin – 1 teaspoon.
• Smoked Paprika – 1 teaspoon.
• Salt & Pepper – To taste.
• Optional Garnishes – Avocado, lime wedges, cilantro, vegan sour cream.

Kitchen Tools Needed

Before you get started, grab these essentials:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

How to Make Vegetable Chili (Step-by-Step Instructions)

Follow these simple steps to make a pot of chili that’ll warm you from the inside out:

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
2. Add the veggies: Toss in bell peppers, carrots, and zucchini. Cook for 5–7 minutes until slightly softened.
3. Build the base: Stir in tomato paste, diced tomatoes, and all the spices. Cook for 2 minutes to let the flavors bloom.
4. Add beans and broth: Pour in the kidney beans, black beans, corn, and vegetable broth. Stir well to combine.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until veggies are tender and flavors meld.
6. Taste and adjust: Season with salt and pepper. Add more chili powder or cumin if you like it spicier.
7. Serve: Ladle into bowls and top with avocado, lime, cilantro, or vegan sour cream.

Pro Tips for Success

• Don’t skip the tomato paste: It adds richness and depth.
• Use smoked paprika: It gives that subtle smoky flavor without meat.
• Make it ahead: Chili tastes even better the next day.
• Freeze leftovers: This chili freezes beautifully for up to 3 months.

Variations and Dietary Swaps

• Add grains: Stir in cooked quinoa or bulgur for extra bulk.
• Spice it up: Add jalapeños or chipotle peppers in adobo.
• Make it creamy: Blend a portion of the chili and stir it back in.
• Low-sodium: Use low-sodium broth and beans.

Serving Suggestions

• Serve with warm cornbread or tortilla chips.
• Top with shredded cheese (vegan or regular).
• Pair with a simple green salad for balance.
• Use leftovers as a filling for burritos or stuffed peppers.

Storage and Reheating

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat : Warm on the stovetop or microwave until hot.

Frequently Asked Questions