Who needs meat when you can make a vegetarian chili taste better and richer without it! This vegetarian chili recipe is packed with vegetables, two different types of beans and a pinch of turmeric for added health. The rich texture is achieved by blending part of the chili to give it the perfect amount of heartiness. This is healthy comfort food at its best!
When we think about a comforting bowl of chili, chili con carne usually comes to mind. That’s because it’s the popular option sold in restaurants and the one our parents made when we were growing up. It’s hearty, yummy but the truth is the ratio of meat vs vegetables isn’t particularly healthy. Let’s face it; we could all do with less meat in our diet.
Since greatly lowering my intake of beef and pork these past few years I’ve been learning a new and exciting way to cook.
I’m sure you’ve noticed that most of the recipes on my blog don’t use a lot of meat and that’s because I prefer not to. As much as it is for health reasons, I also refrain from eating too much of it for ethical reasons.
I’ve been practicing mindful eating which means I take a moment to thank the food on my plate before every meal. I thank my lucky star for not having to struggle to find food, thank the animal that gave its life if I’m eating meat, and thank the beautiful veggies that sprouted from the earth to bring me nutrients.
I must say that it’s made a big difference in the way I see food – I’m much more grateful for it and make sure I order or put just enough on my plate to avoid leftovers. So whenever I think I can skip meat or chicken in a dish and still come up with great flavors, I do it with plenty of enthusiasm!
If you like your chili thick, smoky and bold, you’re going to love this veggie chili recipe. The list of ingredients is pretty long but there’s nothing you can’t easily find at your local grocery store.
Aside for the initial prepping – chopping veggies – most of the cooking is passive. This means you can leave the kitchen and watch your favorite show while the ingredients are bubbling and developing flavors you won’t be able to resist!
Once the cooking is done, grab a third of the chili, throw it in a blender and blend until smooth. Put it back in the pot and watch your vegetarian chili go from healthy to hearty looking.
This step thickens the chili and gives it the kind of richness that puts it in the comfort food category. The only difference is it’s low fat and contains half the calories of a regular bowl of chili!
The best way to serve this chili is with lots of tasty and colorful toppings. I use grated cheddar cheese, fresh cilantro leaves, avocado, tortillas and a squeeze of lime juice.
I’ve also eaten it bare which was just as delicious! There are so many flavors in this vegetarian chili that every bite is satisfying.
This veggie chili is the proof that not everything is better with meat!
Other tasty vegetarian recipes:
- Chickpea, turnip and lemon soup
- Japanese restaurant style ginger dressing
- Hearty farro salad
- Japchae (Korean glass noodles)
- Vegan dan dan noodles
Did you like this vegetarian chili recipe? Are there changes you made that you would like to share?
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Veggie Chili (Vegetarian)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 people 1x
- Category: Main
- Method: Stove top, Slow cooker
- Cuisine: American
Description
A favorite in our household, this veggie chili needs no meat – it’s actual better that way!
Ingredients
For the chili:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 or 2 jalapeno pepper (chopped)
- 1/2 red bell pepper (seeded and chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 28 oz can diced tomatoes
- 28 oz can black beans (rinsed and drained)
- 15 oz can pinto beans (rinsed and drained)
- 2 1/2 cups vegetable broth (or water)
- 1 tablespoon balsamic vinegar
Toppings (optional):
- handful cilantro (chopped)
- avocado slices
- tortilla chips
- sour cream
- grated cheddar cheese
- lime wedges
Instructions
- In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.
- Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
- Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
- Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
- Serve with toppings of your choice.
Slow Cooker Method
- In a large pot over medium heat, add olive oil, onion, garlic and cook until onions are soft, about 6-7 minutes.
- Put the onions and garlic in the slow cooker along with the remaining ingredients for the chili. Stir and slow cook on high for 4 hours or on low for 6-8 hours.
- Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
- Serve with toppings of your choice.
Notes
This vegetarian chili will keep refrigerated for up to 5 days.
Nutrition
- Serving Size:
- Calories: 459
- Sugar: 15.4 g
- Sodium: 2128.2 mg
- Fat: 9.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 77.5 g
- Fiber: 25.9 g
- Protein: 21.1 g
- Cholesterol: 0 mg
Hi, haven’t tried this yet but will soon! What is the yield?
Hi Jenna! I don’t know the exact measurement but it makes quite a bit of food, I’d say for full bowls of chili 🙂
Caroline, this vegetarian chili recipe looks absolutely delicious! Great to make in a slow cooker.
I really enjoyed this although I was lazy & didn’t blend any of it. It came out pretty well though & even my boyfriend who doesn’t like vegetables or soup (he’s a weirdo, I know) liked it. Thanks for the recipe!
My hubby didn’t like soup very much either but I’ve converted him (by forcing him to eat some 3-4 times a week) haha, so I guess we both have odd men in our houses ;P
Can you throw this all in the slow cooker?
Hi Jaynie, yes you can slow cook this recipe. I would suggest trying 5-6 hours on low.