Why You’ll Love This Recipe
This vegetarian chili is not only easy to prepare but also versatile, allowing you to incorporate a variety of vegetables and beans based on your preferences or what you have on hand. Its rich flavors and comforting texture make it a perfect dish for any occasion.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1½ cups chopped fresh mushrooms
- 1 (28-ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19-ounce) can kidney beans with liquid
- 1 (11-ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the chopped onions, carrots, and minced garlic to the pan. Sauté until the vegetables are tender, about 5 minutes.
- Add the chopped green and red bell peppers, and celery to the pan. Cook, stirring occasionally, until the vegetables are tender, approximately 6 minutes.
- Stir in the chili powder and chopped mushrooms. Cook until the mushrooms are softened, about 4 minutes.
- Add the chopped tomatoes, kidney beans, and corn to the pan. Season with ground cumin, dried oregano, and dried basil.
- Bring the mixture to a boil, then reduce the heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Servings and Timing
- Servings: 8
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
Variations
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for extra heat.
- Beans: Substitute kidney beans with black beans or chickpeas for a different flavor.
- Vegetables: Incorporate zucchini, corn kernels, or spinach for added nutrition and variety.
Storage/Reheating
- Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 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. Alternatively, microwave in a microwave-safe bowl, stirring halfway through, until hot.
FAQs
1. Can I make this chili ahead of time?
Yes, this chili can be prepared a day in advance. In fact, the flavors often improve after sitting overnight.
2. Is this chili vegan?
Yes, this recipe is vegan-friendly.
3. Can I use canned vegetables instead of fresh?
Yes, you can substitute fresh vegetables with canned ones. Just be sure to drain and rinse them before adding to the chili.
4. How can I make this chili spicier?
Add diced jalapeños, a dash of cayenne pepper, or a teaspoon of hot sauce to increase the heat.
5. Can I add meat to this chili?
Yes, you can add cooked ground meat such as beef, turkey, or chicken if you prefer a non-vegetarian version.
6. How do I adjust the thickness of the chili?
If the chili is too thick, add a bit of vegetable broth or water to reach your desired consistency. If it's too thin, let it simmer uncovered for a few more minutes to thicken.
7. Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just ensure they are thawed and drained before adding to the chili.
8. How can I make this chili milder?
Reduce or omit the chili powder and cayenne pepper. You can also add a dollop of sour cream or yogurt to each serving to mellow the heat.
9. Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Just ensure you have a large enough pot to accommodate the increased volume.
10. What can I serve with this chili?
This chili pairs well with cornbread, rice, or a simple green salad.
Conclusion
This Incredibly Easy Vegetarian Chili is a versatile and flavorful dish that's perfect for any occasion. Whether you're a vegetarian or simply looking to enjoy a hearty, meat-free meal, this chili is sure to satisfy your cravings.
Incredibly Easy Vegetarian Chili
This Incredibly Easy Vegetarian Chili is a comforting, flavorful dish made with fresh vegetables, beans, and spices. Quick and easy to prepare, it's a hearty, vegan-friendly meal that's perfect for any occasion. Full of nutrition and rich flavors, it's a must-try for chili lovers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove-top
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1½ cups chopped fresh mushrooms
- 1 (28-ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19-ounce) can kidney beans with liquid
- 1 (11-ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
Instructions
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the chopped onions, carrots, and minced garlic to the pan. Sauté until the vegetables are tender, about 5 minutes.
- Add the chopped green and red bell peppers, and celery to the pan. Cook, stirring occasionally, until the vegetables are tender, approximately 6 minutes.
- Stir in the chili powder and chopped mushrooms. Cook until the mushrooms are softened, about 4 minutes.
- Add the chopped tomatoes, kidney beans, and corn to the pan. Season with ground cumin, dried oregano, and dried basil.
- Bring the mixture to a boil, then reduce the heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Notes
- To make it spicier, add diced jalapeños or a dash of cayenne pepper.
- Feel free to swap the kidney beans for black beans or chickpeas.
- Add zucchini, corn kernels, or spinach to boost nutrition.
