Vegetarian Chili

Vegetarian Chili

A hearty, plant-based chili loaded with beans, tomatoes, and spices for a flavorful, high-fiber meal. Perfect for a cozy dinner or meal prep.

Active Time
135 mins
Total Time
135 mins
Total Servings
8 Serves

How to Make It

1. Step
In a large stockpot over low heat, add the onions, celery, bell pepper, and garlic with 2 tablespoons of water.
2. Step
Cook for about 10 minutes, stirring occasionally, until the onions become translucent.
3. Step
Add the diced Fresno peppers, crushed tomatoes, pinto beans, cumin, chipotle pepper (or smoked paprika), black pepper, balsamic vinegar, and oregano.
4. Step
Stir the mixture well, ensuring the spices are evenly distributed.
5. Step
Cover the pot and let simmer over low heat for 1 to 2 hours, stirring occasionally.
6. Step
If the chili becomes too thick, add a little water to reach the desired consistency.
7. Step
Once the chili is thick and fragrant, remove from heat.
8. Step
Serve hot with optional toppings like fresh cilantro, avocado, or vegan sour cream.

Ingredients

  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 2 Fresno peppers, diced (or jalapeno peppers as a substitute)
  • 2 quarts crushed tomatoes (no salt added)
  • 2 cups cooked pinto beans (no salt added; rinse if canned)
  • 2 tablespoons ground cumin
  • 1 tablespoon chipotle pepper (or smoked paprika)
  • 1 tablespoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dried oregano

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