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Homemade Vegetarian Chili

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A warm and bold one-pot homemade vegetarian chili packed with flavor and simple pantry ingredients.

Ingredients

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  • 2 tablespoons olive oil (or neutral oil)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 carrot, diced
  • 1 celery stalk, diced (optional)
  • 1 small jalapeño, minced (optional)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can (28 oz) diced or crushed tomatoes
  • 2 cups vegetable broth (low sodium if preferred)
  • 2 cans (15 oz each) beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned and drained)
  • 1 teaspoon cocoa powder or small square dark chocolate (optional)
  • 1 teaspoon soy sauce or tamari (optional)
  • Juice of 1/2 lime (about 1 tablespoon)
  • Fresh cilantro, chopped (optional, for serving)
  • Toppings (optional): avocado, shredded cheese, sour cream, green onions, tortilla chips

Instructions

  1. Prep the veggies. Chop the onion, bell pepper, carrot, and celery. Mince the garlic and jalapeño (if using).
  2. Warm the oil in a large pot over medium heat. Add onion, bell pepper, carrot, and celery. Cook, stirring, until soft and lightly golden, about 6–8 minutes. Add garlic and jalapeño; cook for 1 minute.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Cook for 1–2 minutes to bloom the spices.
  4. Add diced/crushed tomatoes, vegetable broth, beans, and corn. If using cocoa and soy sauce/tamari, add them now. Stir well and scrape the bottom of the pot.
  5. Bring to a gentle boil, then reduce heat to a low simmer. Partially cover and stir occasionally.
  6. Simmer over low heat for 25–30 minutes, until thick and flavorful. Adjust salt and add lime juice.
  7. For extra body, lightly mash a few beans with a spoon. Ladle into bowls and top with cilantro, avocado, cheese, or yogurt, and green onions.

Notes

This chili tastes better the next day and is excellent for meal prep and freezing.

Nutrition

Find it online: https://diyprzepisy.com/homemade-vegetarian-chili/

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