A hearty and comforting vegetarian chili with plenty of staple vegetables and nutritious beans. This vegetarian chili is a new family favourite recipe that hits the spot. It’s a delicious, budget-friendly meal for any night of the week.
A Simple and Comforting Chili
It’s what most of us are seeking and holding on to these days. Especially during unprecedented times like we are in. It’s no wonder my social feeds are full of people sharing what they’ve been up to in the kitchen. From homemade breads to simple soups, and grandma’s favourite recipes too.
Food is a comfort. Even more so during stressful times. The best dishes are both comforting and nourishing.
I like a bowl of chips as much as the next person, however it doesn’t soothe and replenish the way my mom’s apple crisp does. Or the way this hearty vegetarian chili does.
Our bodies are looking for nutritious and comforting foods that soothe our souls just as much as they nourish our tummies. Those bites of goodness that are like warm hugs, on the inside.
This simple, belly-warming vegetarian chili is primarily made with pantry staples such as black beans, Romano beans kidney beans, tomato paste, diced tomatoes, and vegetables stock.
As well as fresh ingredients that have a long shelf life. Including, carrots, garlic, red pepper, and onions.
Add This Easy Vegetarian Chili to Your Weekly Menu
The first time I made this recipe, was earlier this year on a cold winter’s day. I wasn’t sure if my family was going to enjoy it as much as I knew I would. However, my hesitation was misplaced. They loved it! Especially my son. He went crazy for it and asked for it to make a regular appearance on our weekly menu.
I happily obliged!
While we usually make a meat chili, this vegetarian chili is just as good, if not better. You don’t miss meat at all. It’s all about the flavours!
Using basic pantry staples and available produce, this vegetarian chili is not only delicious and comforting, it’s budget-friendly too.
I know you’ll enjoy this recipe as much as my family does!Print
A hearty and comforting vegetarian chili with plenty of staple vegetables and nutritious beans. This vegetarian chili is a new family favourite recipe that hits the spot. It's a delicious, budget-friendly meal any night of the week.
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 2 carrots (peeled and chopped finely)
- 2 cloves garlic (minced)
- 1 tbsp tomato paste
- 2 cups can Romano beans (drained and rinsed (see notes))
- 2 cups can black beans (drained and rinsed (see notes))
- 2 cups can kidney beans (drained and rinsed (see notes))
- 3 1/2 cups can diced tomatoes ((see notes))
- 3 cups vegetable broth
- 2 tbsp chili powder
- 2 tsp oregano
- 1 tsp basil
- sea salt (to taste)
- ground black pepper (to taste)
Optional For Serving
- sour cream
- cheddar cheese (shredded)
- cilantro (roughly chopped)
- Prep all the vetables and rinse beans. Heat up olive oil in a large pot, over medium heat. Add onion, bell pepper, and carrots. Sauté for 5-7 minutes. Add garlic and cook for 1-2 minutes.
- Incorporate tomato paste to coat the vegetables. Then add canned tomatoes, canned beans, vegetable broth, and seasonings, including salt and pepper.
- Bring the chili to a boil then reduce heat and let simmer for 30-35 minutes.
- Optional: serve topped with sour cream, cheddar cheese and cilantro. Enjoy!
For canned beans, most Canadian brands of canned beans come in 19 oz cans. For this recipe, measure out 2 cups and save the rest (bean salad!). If you live in the United States, most brands of canned beans come in 15.5 oz cans – use the whole can (it will be just shy of 2 cups, and that’s okay).
For canned diced tomatoes, look for the 28 oz can.
Carrots: sweet potato, parsnip, zucchini
Red bell pepper: poblano chilies, green bell pepper, celery
Onion: onion powder, onion flakes, celery
Other beans you can use in this recipe: pinto beans, lima beans, butter beans or cannellini beans, black turtle beans
- Category: Main Course
- Cuisine: American