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Classic Vegetarian Chili

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Classic Vegetarian Chili
Prep: 24min Cook: 36min Serves: 6 Beginner
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A hearty and flavorful vegetarian chili, perfect for a cozy night in. This recipe uses readily available ingredients and is easy to customize to your preferred spice level.

Ingredients

  • 1 tbsp Olive Oil
  • 1 Yellow Onion-chopped
  • 2 Bell Peppers-chopped (any color)
  • 2 Carrots-chopped
  • 2 Celery stalks-chopped
  • 2 cloves Garlic-minced
  • 1 (15 ounce) can Kidney Beans-drained and rinsed
  • 1 (15 ounce) can Black Beans-drained and rinsed
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Diced Tomatoes-undrained
  • 1 (15 ounce) can Tomato Sauce
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 tsp Oregano-dried
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Vegetable Broth

Instructions

  1. Heat Olive Oil in a large pot or Dutch oven over medium heat.
  2. Add Yellow Onion, Bell Peppers, Carrots, and Celery stalks from the Vegetables group and cook until softened, about 8-10 minutes.
  3. Add Garlic from the Vegetables group and cook for 1 minute more, until fragrant.
  4. Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper (if using), Oregano, Salt, and Black Pepper from the Spices group.
  5. Add Crushed Tomatoes, Diced Tomatoes, Tomato Sauce, Kidney Beans, and Black Beans from the Beans & Tomatoes group.
  6. Pour in Vegetable Broth from the Other group and bring to a boil.
  7. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
  8. Taste and adjust seasonings as needed.

Robust Vegetarian Chili

A more complex and flavorful vegetarian chili, featuring roasted vegetables and a blend of spices. This version adds depth and richness to the classic chili experience.

Ingredients

  • 1 tbsp Olive Oil
  • 1 Yellow Onion-chopped
  • 1 Red Bell Pepper-chopped
  • 1 Orange Bell Pepper-chopped
  • 2 Jalapeños-seeded and minced
  • 4 cloves Garlic-minced
  • 1 (15 ounce) can Sweet Potato-diced
  • 1 (15 ounce) can Kidney Beans-drained and rinsed
  • 1 (15 ounce) can Black Beans-drained and rinsed
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Diced Tomatoes-undrained
  • 6 ounces Tomato Paste
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Oregano-dried
  • 1 tsp Cocoa Powder-unsweetened
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups Vegetable Broth
  • 1 tbsp Apple Cider Vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Toss Red Bell Pepper, Orange Bell Pepper, Sweet Potato, and Jalapeños from the Vegetables group with 1/2 tbsp Olive Oil and roast for 20-25 minutes, or until slightly softened and charred.
  2. Heat remaining 1/2 tbsp Olive Oil in a large pot or Dutch oven over medium heat.
  3. Add Yellow Onion and Garlic from the Vegetables group and cook until softened, about 5-7 minutes.
  4. Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Oregano, Cocoa Powder, Salt, and Black Pepper from the Spices group.
  5. Add Crushed Tomatoes, Diced Tomatoes, Tomato Paste, Kidney Beans, and Black Beans from the Beans & Tomatoes group.
  6. Add roasted vegetables from step 1.
  7. Pour in Vegetable Broth from the Other group and Apple Cider Vinegar and bring to a boil.
  8. Reduce heat to low, cover, and simmer for at least 45 minutes, or up to 1.5 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
  9. Taste and adjust seasonings as needed.

Equipment

  • Large pot or Dutch oven
  • Baking sheet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Smoked Poblano & Chocolate Vegetarian Chili

A sophisticated vegetarian chili featuring the smoky heat of poblano peppers and the subtle richness of dark chocolate. This recipe utilizes high-quality ingredients and a slow-cooking technique for maximum flavor development.

Ingredients

  • 2 tbsp Avocado Oil
  • 1 Yellow Onion-finely diced
  • 2 Poblano Peppers-roasted, peeled, seeded, and diced
  • 4 cloves Garlic-minced
  • 1 cup Butternut Squash-diced
  • 1 (15 ounce) can Heirloom Kidney Beans-drained and rinsed
  • 1 (15 ounce) can Black Turtle Beans-drained and rinsed
  • 1 (28 ounce) can San Marzano Crushed Tomatoes
  • 1 (15 ounce) can Fire-Roasted Diced Tomatoes-undrained
  • 3 ounces Tomato Paste
  • 3 tbsp Ancho Chili Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Mexican Oregano-dried
  • 1/4 tsp Ground Cinnamon
  • 1 ounce Dark Chocolate (70% cacao or higher)-finely chopped
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 cups Vegetable Stock-low sodium
  • 1/4 cup Dry Red Wine

Instructions

  1. Roast Poblano Peppers over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
  2. Heat Avocado Oil in a large Dutch oven over medium heat.
  3. Add Yellow Onion and cook until softened and translucent, about 8-10 minutes.
  4. Add Garlic and cook for 1 minute more, until fragrant.
  5. Stir in Ancho Chili Powder, Smoked Paprika, Ground Cumin, Mexican Oregano, and Ground Cinnamon from the Spices & Flavorings group.
  6. Add San Marzano Crushed Tomatoes, Fire-Roasted Diced Tomatoes, Tomato Paste, Heirloom Kidney Beans, Black Turtle Beans, Butternut Squash, and roasted Poblano Peppers from the Vegetables and Beans & Tomatoes groups.
  7. Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
  8. Pour in Vegetable Stock from the Liquid group and bring to a boil.
  9. Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
  10. During the last 30 minutes of simmering, stir in Dark Chocolate from the Spices & Flavorings group until melted and fully incorporated.
  11. Season with Sea Salt and Freshly Ground Black Pepper from the Spices & Flavorings group to taste.

Equipment

  • Dutch oven
  • Baking sheet
  • Tongs
  • Large bowl
  • Plastic wrap
  • Cutting board
  • Knife
  • Measuring cups and spoons