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A crock filled with chili and a corn muffin on a plate behind it
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Vegetarian Chili

Thick, chunky and full bodied, this chili is so delicious!
Course Soup
Cuisine Soup
Keyword vegetarian chili
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 326kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions (cut in chunks)
  • 1 red bell pepper (cut in chunks)
  • 10 ounces sliced portobello mushrooms
  • 2 teaspoons garlic paste (or 2 cloves of garlic, crushed)
  • 56 ounce cans diced tomatoes
  • 2 tablespoons chili powder (or more if you love spice)
  • 1 tablespoon cumin powder
  • 1 tablespoon oregano (dried)
  • 1 tablespoon basil (dried)
  • 1/4 teaspoon chipotle powder
  • .75 teaspoon salt
  • 15 ounces red kidney beans drained
  • 15 ounces medium black olives drained

Instructions

Make it!

  • Heat a big pot or Dutch oven on medium. Once that heats up, add olive oil.
    2 tablespoons olive oil
  • Once that heats up, add onions and red bell pepper and sauté for 8 - 10 minutes. The vegetables should be almost completely cooked - onions should be translucent, and peppers should be softened.
    2 medium onions, 1 red bell pepper
  • Add mushrooms and garlic paste (or garlic cloves) and sauté for 2 minutes.
    10 ounces sliced portobello mushrooms, 2 teaspoons garlic paste
  • Add diced tomatoes, chili powder, cumin, oregano, basil, chipotle powder, and salt.
    56 ounce cans diced tomatoes, 2 tablespoons chili powder, 1 tablespoon cumin powder, 1 tablespoon oregano, 1 tablespoon basil, 1/4 teaspoon chipotle powder, .75 teaspoon salt
  • Lower heat to a simmer and cook for 30 minutes.
  • Add the kidney beans and black olives, and simmer for ten more minutes.
    15 ounces red kidney beans, 15 ounces medium black olives
  • Ladle some in a bowl or crock.
  • Eat
  • Smile
  • Enjoy

Notes

Helpful tips

  • Depth of flavor: Start with a solid foundation of aromatics like onions, garlic, and bell peppers. Sautéing these ingredients until soft and fragrant sets the stage for a richly flavored chili.
  • Beans: Even though I use only kidney beans in this recipe, you can mix different types of beans with the kidney beans. That includes black beans and pinto beans. This adds variety in texture and taste and ensures good protein content.
  • Diced tomatoes: Adding diced tomatoes keeps with the chunky texture. And it helps to develop a deeper, more robust flavor.
  • Spices are key: Don't hold back on spices. Ground cumin, chili powder, and chipotle powder add warmth and depth. Adjust the quantities to suit your taste preference. You can also add cayenne pepper powder, smoked paprika, and coriander, but I like it as is.
  • Umami flavor: To add a meaty umami flavor to your vegan chili, consider using soy sauce, vegan Worcestershire sauce, or a bit of cocoa powder.
  • Slow cooking: Let your chili simmer for at least 40 minutes. Slow cooking helps to meld the flavors together beautifully.
  • Freshness with toppings: Garnish with fresh toppings like avocado slices, chopped cilantro, diced tomatoes, or a squeeze of lime juice to add freshness and balance the rich flavors.
  • Experiment with veggies: Add vegetables like carrots, celery, or zucchini for additional nutrition and flavor layers.
  • Adjust the heat: Tailor the spiciness to your liking. Use sliced or diced fresh jalapeños, red pepper flakes, or even a dash of adobo sauce to control the heat level.
  • Leftovers and storage: You can store any leftovers in an airtight container in the fridge for up to a week. It also freezes well, so you can place it in an airtight container and in the freezer for up to three months.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Sodium: 748mg | Potassium: 1170mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2070IU | Vitamin C: 54mg | Calcium: 185mg | Iron: 7mg