Best-Ever Vegetarian Chili with Beans
Smoky, hearty, and loaded with veggies, this vegetarian chili brings big, deep chili flavor in a bean-powered, weeknight-friendly package. Perfect for fall dinners, a healthier option for game day, or cozy winter comfort.
Servings: 6
Ingredients
- 2 tablespoons neutral cooking oil avocado or cold pressed canola oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced or 1 teaspoon jarred garlic
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon smoked sweet paprika
- 1 tablespoon ancho chili powder see notes for spicy options
- 3 tablespoons tomato paste
- 2 cups vegetable broth or beer, for more flavor
- 2 14-ounce cans diced fire-roasted tomatoes
- 2 6-ounce cans of fire-roasted diced green chilis or a small jar of salsa verde
- 1 cup corn kernels cut from 2 fresh ears or 1 cup frozen corn
- 1 teaspoon smoked sea salt or regular kosher salt NOT hickory or mesquite smoked salt. See notes.
- ¼ teaspoon white or black pepper
- 1 teaspoon dried oregano Mexican oregano if you can find it
- 2-3 14-ounce cans of beans, drained and rinsed I use black beans, pinto beans, and kidney beans
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 2 large bell peppers, chopped any color
Optional toppings:
- Optional toppings: cilantro, chopped avocado, queso fresco, cheddar cheese, diced red onion, sliced green onion, nonfat Greek yogurt, your favorite hot sauce
Instructions
- Heat the oil in a 4 quart saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.1 yellow onion, chopped, 2 tablespoons neutral cooking oil
- Add the garlic and cook for one more minute, until fragrant.2 cloves garlic, minced
- Stir in the spices (cumin, coriander, smoked paprika, and chili powder) and sauté until the spices are fragrant, about 30 seconds.1 tablespoon ancho chili powder , 2 teaspoons ground coriander, 1 tablespoon smoked sweet paprika, 1 tablespoon ground cumin
- Add the tomato paste and use the back of your spoon or spatula to gently mix it in with the onions and garlic. Cook, stirring constantly, for two to three minutes more until the tomato paste gets deeper in color and starts to stick to the pan.3 tablespoons tomato paste
- Carefully add about 1 cup of the broth and stir, scraping the bottom of the pan to release any browned bits.2 cups vegetable broth
- Add the rest of the broth, the tomatoes, green chilis, smoked salt, pepper, oregano, and beans. Bring to a simmer and cook for 10 minutes.Note: If you prefer a thicker chili, scoop out about ¾ cup of the chili at this stage and mash it with a fork or puree it in a blender. Stir it back into the chili and proceed as directed.2 14-ounce cans diced fire-roasted tomatoes, 2 6-ounce cans of fire-roasted diced green chilis, 1 teaspoon smoked sea salt or regular kosher salt, ¼ teaspoon white or black pepper, 1 teaspoon dried oregano, 2-3 14-ounce cans of beans, drained and rinsed
- Add the squash, bell peppers, and corn, and simmer for 10-15 more minutes, until the vegetables are cooked and the liquid in the chili has cooked down a bit.1 medium yellow squash, chopped, 1 medium zucchini, chopped, 2 large bell peppers, chopped, 1 cup corn kernels cut from 2 fresh ears
- Taste the chili and add kosher salt by the pinch if needed.
- Allow the chili to rest for 5-10 minutes before serving. Top with the garnishes of your choice and serve with honey whole wheat cornbread.
Notes
Adjust the heat level in this chili by swapping in some smoked hot paprika, medium or hot green chilis, or a spicier chili powder. To adjust the heat to your comfort level, don't add the spicy ingredient all at once. Start with about half, and add more in small amounts until the heat level is comfortable for you. Make up the difference with the mild version of whatever ingredient you are substituting.
I use Kiawe Hawaiian Smoked Sea Salt or Saltworks Applewood Smoked Salt. If you don't have smoked sea salt, add a couple of drops of applewood liquid smoke to boost the smoky flavor.
My favorite salsa verde (if you want to use it in place of the green chilis) is La Victoria Thick & Chunky Salsa Verde.
Feel free to add whatever vegetables you want in this chili. Carrots, sweet potatoes, kohlrabi, and cubed butternut squash are all good. You can even add ribbons of kale or chard.
Serve with Honey Whole Wheat Cornbread and plenty of toppings.
Nutrition
Calories: 236.7kcal | Carbohydrates: 38.4g | Protein: 11g | Fat: 6.7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.8g | Sodium: 790.2mg | Potassium: 1002mg | Fiber: 11.9g | Sugar: 8.8g | Vitamin A: 2661.6IU | Vitamin C: 95.2mg | Calcium: 116.2mg | Iron: 5.9mg
