Vegetarian chili in a bowl topped with cheese and chives next to a spoon and napkin

Dinner

Vegetarian Chili

8 Servings

Prep time: 10 min | Cook time: 40 min

Diet Style

GF
HF
LF
V+
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Saucepan

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon tomato paste
  • 6 cloves garlic, finely chopped
  • 1 28 oz. can whole plum tomatoes, crushed by hand
  • 1 15 oz. can low sodium pinto beans, drained and rinsed
  • 1 15 oz. can low sodium red kidney beans, drained and rinsed
  • 1 15 oz. can low sodium white beans, drained and rinsed
  • ½ cup finely chopped fresh cilantro
  • Kosher salt and pepper to taste
  • Fresh cilantro, optional (for garnish)
  • Shredded cheddar cheese, optional (for garnish)
  • Greek yogurt or sour cream, optional (for garnish)

Directions

  1. Heat olive oil

    Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.

  2. Cook onion and carrot

    Add the onion and carrot, cook for about 8–10 minutes, stirring frequently, until the carrots begin to soften.

  3. Add seasonings

    Add the chili powder, cumin, oregano, paprika, and tomato paste.

  4. Cook

    Cook, stirring until the tomato paste turns dark red.

  5. Add garlic

    Add the garlic and cook 2 more minutes.

  6. Stir in tomatoes

    Stir in the tomatoes and bring to a simmer over low heat.

  7. Add beans

    Add in beans and continue to simmer until the beans begin to break apart and the chili starts to thicken. Approximately 30 minutes.

  8. Taste

    Taste and adjust your seasoning if needed.

  9. Serve

    Serve hot with garnishes on the side.