Vegetarian Chili

Vegetarian Chili is a hearty and flavorful dish, robust with a variety of beans, vibrant vegetables, and a rich blend of spices. This meat-free chili is perfect for those looking to enjoy a filling meal that's both nutritious and satisfying, ideal for family dinners, casual gatherings, or meal prep for the week.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers, any color, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh cilantro and avocado for garnish

How to Prepare

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, bell peppers, garlic, carrots, and celery. Cook, stirring frequently, until the vegetables are soft, about 10 minutes.
2. Add Liquids and Beans: Pour in the vegetable broth and crushed tomatoes. Bring the mixture to a simmer. Add the black beans, kidney beans, and pinto beans.
3. Season and Simmer: Stir in the chili powder, cumin, and smoked paprika. Season with salt and pepper. Reduce the heat and let the chili simmer, uncovered, for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld.
4. Garnish and Serve: Serve the chili hot, topped with chopped cilantro and slices of avocado.

Tips for Perfect Vegetarian Chili

• Simmer Slowly: Allow the chili to simmer slowly to develop a deep, complex flavor.
• Adjust the Thickness: If the chili is too thick, add more vegetable broth; if too thin, simmer longer.
• Spice it Up: Add chopped jalapeños or a dash of cayenne pepper for an extra kick.

Why Vegetarian Chili?

Opting for Vegetarian Chili is a fantastic choice for those seeking a meal that is not only delicious but also heart-healthy and environmentally friendly. Rich in proteins and fibers, it’s designed to satisfy without the need for meat, making it ideal for both vegetarians and meat-lovers alike.

FAQ

Q: Can I make this chili in a slow cooker? A: Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Q: How can I store leftover chili? A: Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Q: What are the best toppings for vegetarian chili? A: Sour cream, shredded cheese, green onions, and tortilla chips are popular choices.