Vegetarian chili is slow, steady comfort. Beans, vegetables, and warm spices simmer together into something filling, rich, and dependable. It’s the kind of meal that gets better as it sits perfect for big pots, shared bowls, and leftovers you look forward to.
This is Let’s Veg cooking made for real life.
Vegetarian Chili
Vegetarian chili made with beans, vegetables, and bold spices. A comforting Let’s Veg recipe perfect for family dinners and leftovers.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add bell pepper, carrot, and zucchini. Cook for 5-6 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add diced tomatoes, beans, and vegetable broth.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 30-35 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
Nutrition
Notes
Add corn or sweet potato for variety
Serve with rice, cornbread, or tortilla chips
Freezes well and reheats beautifully