Basic Vegetarian Chili Recipe

Name: Basic Vegetarian Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, medium dice; 1 carrot, medium dice; 2 garlic cloves, minced; Kosher salt; Freshly ground black pepper; 1 bell pepper, medium dice; 1 zucchini, medium dice; 2 teaspoons ground cumin; 2 tablespoons plus 1 teaspoon chili powder; 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed; 1 1/2 cups water; 1 (28-ounce) can chopped tomatoes; Chopped cilantro, for garnish (optional); Quartered lime pieces, for garnish (optional); Shredded cheddar cheese or crumbled queso fresco, for garnish (optional); Sour cream, for garnish (optional)

Servings: persons

1 tablespoon vegetable oil
1 onion, medium dice
1 carrot, medium dice
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 bell pepper, medium dice
1 zucchini, medium dice
2 teaspoons ground cumin
2 tablespoons plus 1 teaspoon chili powder
2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
1 1/2 cups water
1 (28-ounce) can chopped tomatoes
Chopped cilantro, for garnish (optional)
Quartered lime pieces, for garnish (optional)
Shredded cheddar cheese or crumbled queso fresco, for garnish (optional)
Sour cream, for garnish (optional)

1
Heat the oil in a large heavy-bottomed pot with a tightfitting lid or a Dutch oven over medium heat until shimmering.
2
Add the onions, carrots, and garlic and season with salt and pepper.
3
Cook, stirring occasionally, until the onions have softened, about 5 minutes.
4
Add the bell pepper and zucchini to the pot and season with salt and pepper.
5
Add the cumin and chili powder and stir to incorporate.
6
Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
7
Add the beans, water, and tomatoes with their juices and stir to combine.
8
Increase the heat to high and bring to a boil.
9
Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes.
10
Taste and season with additional salt and pepper if necessary.
11
Serve and garnish as desired.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, medium dice, 1 carrot, medium dice, 2 garlic cloves, minced, and more.

Yes, Basic Vegetarian Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!