Hearty Vegetarian Chili

Close up shot of white bowl of chili garnished with sliced radishes and slivered lettuce.

Hearty Vegetarian Chili

Savory meatless chili with a colorful mix of veggies, hearty beans, and bold spices.

By Ashley Hamilton

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dishes, Soups and Stews

Cuisine American, Southwestern

Servings Servings

Ingredients

1 large white onion, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 medium hot pepper (e.g., jalapeño, habanero, serrano, etc.), seeded and diced (optional)
2 tablespoons olive oil or vegetable oil
6 large tomatoes, chopped into small, medium, and large pieces, juices reserved
2-3 tablespoons tomato paste
Two (15.5-ounce) cans red kidney beans, undrained
6 tablespoons chili powder
4 tablespoons paprika
2 tablespoons cumin
1 teaspoon cinnamon
Sprinkle of brown sugar, (optional)
Hot pepper sauce, to taste (optional)
½ teaspoon black pepper
1 teaspoon kosher salt
water, as needed

Instructions

Heat oil in a large pot over medium-low heat. Add onions and peppers and sauté for 2 minutes. Add garlic, taking care not to let it burn. Continue cooking until onions and peppers are slightly tender and garlic is fragrant.
Stir in tomatoes, salt, and pepper.
Cover and cook, stirring occasionally, until tomatoes are soft. If contents begin to stick to the pot, add a small amount of water.
Add chili powder, paprika, and cumin. Increase heat to medium and add just enough water to cover contents of pot. Mix well and cook covered for 5 minutes. Stir in kidney beans and cook an additional 5 minutes.
Add tomato paste, cinnamon, brown sugar and hot pepper sauce , if using. Stir to combine and reduce heat to low. Simmer 10-15 minutes to allow flavors to come together. Season with salt and pepper, to taste.

Notes

Chef's Notes

Make this chili your own. If you are sensitive to spice, start with half the suggested measurements. Add more if you prefer a spicier chili. Cook chili to desired thickness. If you prefer a thicker chili, add additional tomato paste. If you prefer your chili to be more like a soup, add more water.
For additional protein, trying adding 1 cup of cooked lentils.

Recipe submitted by Ashley Hamilton for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 1 cupCalories: 130calCarbohydrates: 21gProtein: 6gFat: 4gSodium: 450mgFiber: 8g

Keyword 30 minutes or Less, Canned, Comfort Food, Meatless, One Pot Meals, Potluck, Vegetarian