Hearty Vegetarian Chili
This Hearty Vegetarian Chili is the ultimate comfort food—packed with protein-rich beans, colorful vegetables, and bold spices for a dish that’s as healthy as it is delicious. Perfect for meal prep, family dinners, or gatherings, this easy-to-make chili is naturally gluten-free, vegetarian, and bursting with flavor. Customize it with your favorite toppings like sour cream, cheese, or avocado, and pair it with cornbread or tortilla chips for a complete meal. Whether you're looking for a cozy dinner or a dish to wow your guests, this vegetarian chili is sure to satisfy!
Equipment
- Large Soup Pot or Dutch Oven: Ideal for cooking the chili evenly and holding all the ingredients.
- Cutting Board: For preparing fresh vegetables like onions, garlic, and bell peppers.
- Chef’s Knife: To dice and chop ingredients efficiently.
- Wooden Spoon or Silicone Spatula: For stirring the chili and ensuring nothing sticks to the bottom of the pot.
- Measuring Cups and Measuring Spoons: To measure spices, liquids, and beans accurately.
- Can Opener: Essential for opening canned beans, tomatoes, or corn.
- Mixing Bowl (Optional): If pre-mixing spices or combining ingredients before adding to the pot.
Ingredients
- 2 cans kidney beans, drained and rinsed 30 oz each
- 1 can black beans, drained and rinsed 15 oz
- 1 cup corn kernels (fresh or frozen)
- 1 large onion Diced
- 1 any color bell pepper chopped
- 3 cloves garlic minced
- 1 can crushed tomatoes 28 oz
- 1 cup vegetable broth
- 2 tbsp olive oil
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- Salt and pepper to taste
- Tips: Feel free to experiment with different types of beans or add a dash of hot sauce for an extra kick. If you prefer a thicker chili reduce the amount of vegetable broth.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent.
- Stir in chopped bell pepper and minced garlic, cooking for an additional 2-3 minutes.
- Add ground cumin, chili powder, and smoked paprika. Stir to coat the vegetables in the spices.
- Pour in crushed tomatoes, vegetable broth, kidney beans, black beans, and corn. Mix well.
- Season with salt and pepper to taste. Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, allowing the flavors to meld.
- Serve hot, garnished with your favorite toppings like shredded cheese, chopped green onions, or a dollop of sour cream.
Notes
Storing Vegetarian Chili in the Fridge
-
Cool Completely:
Allow the chili to cool to room temperature before storing it to prevent condensation and bacterial growth. -
Use Airtight Containers:
Store chili in airtight containers or resealable bags to maintain freshness and prevent it from absorbing other odors in the fridge. -
Shelf Life:
Properly stored, vegetarian chili will stay fresh in the refrigerator for 4–5 days. -
Label and Date:
Always label your containers with the storage date to keep track of freshness.
Freezing Vegetarian Chili
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Cool Before Freezing:
Ensure the chili is completely cool to avoid freezer burn and maintain its texture. -
Choose the Right Containers:
- Use freezer-safe containers or resealable freezer bags.
- If using bags, lay them flat for efficient storage and quicker thawing.
-
Portion for Convenience:
Divide the chili into meal-sized portions before freezing. This makes reheating quicker and prevents waste. -
Label and Date:
Write the freezing date and portion size on each container or bag. -
Shelf Life in Freezer:
Chili can be frozen for up to 3 months. Beyond that, it’s still safe to eat but may lose some flavor and texture.