Vegetarian Chili Recipe

Prepare vegetables

Peel and dice the onion to measure 1 cup. Core, seed and dice the green and red bell peppers to measure combined 1.5 cups (1 cup green, 1/2 cup red). Peel and grate or finely dice the carrot to measure 1 cup. Mince the garlic cloves.

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion, bell peppers and carrot. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Bloom the paste and spices

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon dried oregano and 1/4 teaspoon cayenne pepper. Cook 1 minute, stirring, to toast the spices and coat the vegetables and tomato paste.

Add liquids and simmer

Pour in the 28 oz diced tomatoes with their juices and 2 cups vegetable broth. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered or partially covered, for 15 minutes to allow flavors to meld and the mixture to reduce slightly.

Add beans and corn

Stir in the drained and rinsed black beans, kidney beans and pinto beans, and 1 cup corn kernels. Continue to simmer on low, partially covered, for another 10–15 minutes so beans heat through and flavors combine.

About halfway through the final simmer (after beans and corn are in), season the chili with 1.5 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to an additional 1/2 teaspoon salt if needed, and increase cayenne in 1/8 teaspoon increments if you want more heat. If the tomatoes are very acidic, stir in 1 teaspoon brown sugar or maple syrup to round the flavors.

Finish with 2 tablespoons fresh lime juice and stir in 1/4 cup chopped fresh cilantro. Taste and adjust final seasoning. If the chili is thicker than you prefer, add up to 1/2 cup additional broth or water and bring back to a simmer.

Serve hot topped with optional diced avocado, a dollop of sour cream or plain yogurt, and shredded cheese if using. Offer tortilla chips or warm tortillas on the side. Leftovers keep well refrigerated for 3–4 days and freeze for up to 3 months.