Vegetarian Chili Recipe

Vegetarian Chili in a bowl with cheese and a spoon.

4.50 from 2 votes

Vegetarian Chili Recipe

Vegetarian chili adapted from our award-winning brisket chili, which balances the flavors of tomato base with spices and veggies with a deep richness.

Prep Time5

Cook Time35

Total Time40

Course: Entree

Cuisine: American, Chili

Servings: people

Author: Mary Cressler

Cost: $15

Ingredients

3 tablespoons extra virgin olive oil
½ large white onion, diced (about 1 cup)
½ cup diced red bell pepper (½ a large pepper)
½ cup diced orange bell pepper (½ a large pepper)
1 cup chopped zucchini
3 whole garlic cloves, finely diced
3 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon smoked paprika
½ tablespoon chipotle in adobo, chopped (a mix of the chipotle pepper and the adobo sauce), Feel free to add more if you can handle it!
1 cup vegetable stock
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 4-ounce can diced green chiles
⅓ cup coffee (We use leftover coffee from the morning brew)
3 cans beans (We use a mix of kidney, white, and black beans)

Optional Toppings

cheddar cheese
sour cream
diced chives or green onions
sliced jalapeños

Instructions

Sauté Vegetables: In a large stock pot (we use a 3-quart) over medium heat add the olive oil. Just as it starts to smoke add the onions and sauté for 5 minutes, until starting to soften. Then add the bell peppers and zucchini, and continue to sauté for 5 minutes. Add the garlic and stir for 1 minute. The vegetables should all be softened, but not caramelized.
Toast Dried Spices: Add the chili powder, cumin, and smoked paprika and stir to combine and toast the dried spices. This adds a richer flavor to the chili.
Add Liquids: Next, add the chipotle in adobo, stock, tomato sauce, diced tomatoes, green chili, coffee, and canned beans and bring to a simmer. Let simmer for 20-25 minutes to thicken.
Serve: Serve while warm with your favorite toppings and sides.

Nutrition