Tips To Make Food Recipes Veg The Best

Posted on

This recipe isn’t just for vegetarians! Packed with flavor and protein, this hearty chili is a crowd-pleaser everyone will enjoy. We’ll walk you through the steps, from prepping the ingredients to serving up a steaming bowl of goodness.


Minute Vegan Meals - Rainbow Plant Life
Minute Vegan Meals – Rainbow Plant Life

1 tablespoon olive oil

  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 green bell peppers, diced (any color combination works!)
  • 2 jalapenos, seeded and diced (optional, for a kick)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes with fire-roasted chilis (optional, for extra smokiness)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Shredded cheese, sour cream, and avocado slices, for serving (optional)

  • Directions

    1. Heat the oil: In a large pot or Dutch oven, heat olive oil over medium heat.

    2. Sauté the veggies: Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic, bell peppers, and jalapenos (if using) and cook for another 2-3 minutes, until fragrant.

    3. Add the tomatoes: Pour in the crushed tomatoes and diced tomatoes with fire-roasted chilis (if using). Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

    4. Incorporate the beans: Drain and rinse the black beans, kidney beans, and pinto beans. Add them to the pot along with the vegetable broth.

    5. Spice it up: Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Season with salt and freshly ground black pepper to taste.

    6. Let it simmer: Bring everything to a boil, then reduce heat to low and simmer for at least 30 minutes, or up to an hour, to allow the flavors to develop fully. Taste and adjust seasonings as needed.

    7. Serve and enjoy! Ladle the chili into bowls and garnish with chopped fresh cilantro (optional). Serve with your favorite toppings like shredded cheese, sour cream, and avocado slices.

    Nutrition Facts

    (Per serving, without toppings)

    Calories: 350

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 450mg (adjust based on your salt usage)
  • Carbohydrates: 50g
  • Fiber: 15g
  • Sugar: 10g
  • Protein: 15g

  • Conclusion

    This vegetarian chili is a fantastic weeknight meal, perfect for a cozy night in. It’s easy to customize with your favorite toppings and dietary needs. Leftovers reheat beautifully for lunch the next day!


    1. Can I use a different type of bean? Absolutely! Feel free to swap out the bean varieties or add another can of beans for extra protein. Chickpeas, lentils, or a combination of all three work well.

    2. What if I don’t have vegetable broth? You can substitute water for the vegetable broth. However, the broth adds depth of flavor, so consider using low-sodium chicken broth if you’re not strictly vegetarian.

    3. How can I make this chili vegan? Simply omit the cheese and sour cream toppings. You can also use vegetable oil instead of olive oil.

    4. How do I store leftovers? Let the chili cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

    5. Can I freeze this chili? Absolutely! Cool the chili completely, then portion it out into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.