Vegetarian Chili Recipe

There’s something truly magical about gathering around the table with family and friends, sharing a hearty meal that warms not just your body, but also your soul. Our Vegetarian Chili is a culinary masterpiece, designed to do just that. Perfect for chilly evenings or any time you need a comforting bowl of goodness, this chili combines a vibrant mix of beans, tomatoes, and bell peppers. It’s topped with a dollop of sour cream, shredded cheese, and fresh cilantro, making it a feast for the eyes as well as the palate. Serve it up with some golden cornbread, and you have a meal that beckons everyone to linger and enjoy each other’s company.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Skill Level: Easy

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 bell peppers (red and green), diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 cup frozen corn
• 1/2 cup sour cream (for topping)
• 1 cup shredded cheddar cheese (for topping)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cornbread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers, cooking until softened, about 5 minutes.
2. Add the minced garlic, cumin, smoked paprika, chili powder, and oregano. Stir and cook for another minute until fragrant.
3. Stir in the diced tomatoes, black beans, kidney beans, and vegetable broth. Season with salt and pepper to taste.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
5. After 30 minutes, add the frozen corn and cook for an additional 5 minutes.
6. Spoon the chili into bowls and top each serving with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and fresh cilantro.
7. Serve hot with a side of cornbread.

Helpful Tips

• Make it Ahead: This chili tastes even better the next day, so feel free to make it a day in advance and refrigerate.
• Spice it Up: For those who like it spicy, add a chopped jalapeño or a dash of hot sauce.
• Make it Your Own: Feel free to add other vegetables like zucchini or carrots for extra nutrition and flavor.

Storage Instructions

Store the leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat on the stove or in the microwave before serving.

Ingredient Substitutions

If you don’t have all the beans listed, substitute with what you have on hand! Chickpeas or pinto beans are great alternatives. For a vegan version, use a plant-based sour cream and cheese.

Pairings

This vegetarian chili pairs wonderfully with a slice of freshly baked cornbread and a crisp green salad. For drinks, try a sparkling apple cider or a light, citrusy beer to complement the chili’s robust flavors.

We can’t wait to see how you make this Vegetarian Chili your own. Don’t forget to share your delightful creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your culinary masterpieces! Visit our website at Zynahz to leave feedback on this recipe and subscribe to our newsletter for more delicious inspiration. Follow us on social media to stay updated on all our latest recipes. Happy cooking!