How To Make The Best Vegetarian Chili in the World Recipe
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
- Shredded cheddar cheese, for garnish
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bell pepper, and jalapeño pepper. Cook until the vegetables are softened, about 5 minutes.
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Add the carrot, zucchini, corn, black beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
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Bring the chili to a boil, then reduce heat to low and simmer uncovered for about 1 hour, stirring occasionally.
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Taste and adjust seasonings as needed. If you prefer a thicker chili, you can also simmer for longer.
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Serve hot, garnished with fresh cilantro and shredded cheddar cheese.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 894mg
- Total Carbohydrates : 52g
- Dietary Fiber : 15g
- Sugar : 10g
- Protein : 14g
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