Why You’ll Love This Recipe

Quick and Simple: Ready in just over an hour, this chili is easy to prepare with minimal effort.
Nutrient-Rich: Packed with vegetables and beans, it’s a great source of fiber and protein.
Versatile: Customize with your favorite vegetables or adjust the spice level to suit your taste.
Make-Ahead Friendly: The flavors meld beautifully, making it even better the next day.

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon fresh cilantro, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
Add Remaining Vegetables: Add the diced carrot, celery, bell peppers, zucchini, and sliced mushrooms to the pot. Cook, stirring occasionally, until the vegetables begin to soften, approximately 5-7 minutes.
Season: Stir in the chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
Add Beans and Corn: Add the diced tomatoes, kidney beans, black beans, and corn to the pot. Stir to combine.
Add Broth and Simmer: Pour in the vegetable broth and add the tomato paste. Stir well to incorporate. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, or until the vegetables are tender and the chili has thickened to your liking.
Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or spices as needed.
Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot.

Servings and Timing

Servings: This recipe yields approximately 8 servings.
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Spice Level: Add diced jalapeños or a dash of hot sauce for extra heat.
Beans: Substitute or add other beans like pinto or garbanzo for variety.
Meat Option: For a non-vegetarian version, add cooked ground turkey or beef.
Sweetness: Incorporate a teaspoon of cocoa powder or a small amount of dark chocolate for a subtle depth of flavor.

Storage/Reheating

Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: Portion the chili into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stove over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the chili is too thick.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used as a convenient alternative. Ensure they are thawed and drained before adding to the chili.

How can I make this chili spicier?

Add diced jalapeños, a dash of hot sauce, or increase the amount of chili powder to suit your spice preference.

Can I make this chili in a slow cooker?

Yes, sauté the onions and garlic first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free.

Can I add meat to this chili?

Yes, you can add cooked ground turkey, beef, or chicken for a non-vegetarian version.

How do I thicken the chili?

If your chili is too thin, you can simmer it uncovered for longer to let it reduce and thicken. You can also mash some of the beans to create a thicker texture.

Can I make this chili ahead of time?

Yes, this chili is perfect for make-ahead meals and even tastes better the next day after the flavors have had time to meld.

How do I serve this chili?

Serve the chili on its own or top it with your favorite toppings like sour cream, shredded cheese, avocado, or chopped green onions.

How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Can I freeze this chili?

Yes, this chili freezes well. Make sure to store it in a freezer-safe container for up to 3 months.

Conclusion

This Insanely Easy Vegetarian Chili is a satisfying, nutrient-packed dish that’s perfect for any occasion. With its simple preparation, versatility, and delicious flavors, it’s sure to become a go-to recipe in your meal rotation. Whether you’re serving it for a quick weeknight dinner or preparing it ahead for meal prep, this chili will delight both vegetarians and meat-lovers alike. Enjoy it on its own or customize with your favorite toppings for a warm, comforting meal.