January 6, 2024 30 Comments
Looking for the best vegetarian chili? Of course you are! Who wants to settle for second best?
I luv chili and we make it a lot in the winter. It’s my go-to meal on a snowy day to warm up from the inside out. My former favorite chili recipes include Cocoa Powder Chili and Slow Cooker Quinoa Chili. The cacao powder chili is made with ground beef and is very good.
A new chili has stolen my heart. My daughter went vegetarian for me and won’t eat my chili with cocoa powder, so I had to find something new. This chili also has a secret ingredient – smoked paprika. You can find it next to regular paprika in the spice section and it’s worth every penny you’ll pay for it.
Since you don’t have meat, you need something to give the chili that umami or meat flavor. The smokiness of the paprika is the perfect substitute and makes this the best vegetarian chili I’ve ever had or made.
Sauté the onions and other vegetables, then toast the spices and garlic. This step deepens the flavor and makes this chili taste much richer than it is.
I learned from an Indian chef that you should always toast your spices because the flavor is deeper. This step takes the dish from “okay” to “great.” Don’t miss it!
You don’t need cream, cheese or anything else to eat it. I like to add jalapeno slices and hot sauce because I like to sweat when I eat. The cilantro and avocado slices are a nice touch, and if you like Greek yogurt, add a dollop.
My daughter complained about the carrots when I made it. What? How can a vegetarian not like carrots? Oh well.
What to put in your best vegetarian chili?
Best vegetarian chili recipe
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 yellow, orange or red bell pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves garlic, finely chopped
3 tablespoons of chili powder
2 teaspoons cumin
1 ½ teaspoon smoked paprika
1 teaspoon dried oregano
1-28 oz can whole or diced tomatoes with juice
2-15 oz cans black beans, rinsed
1-15 ounces canned beans, rinsed
1 cup vegetable stock or water
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, celery and carrots and sauté for about 5 minutes until the onion softens. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for a minute to cook the spices. Add tomatoes with juice, black beans, pinto beans and vegetable broth. Simmer for 30 minutes and serve.
This recipe freezes well and stays edible in the refrigerator for 1 week.
For one serving (about 1 ¼ cup) = 155 calories, 4.2 gr Fat, 0.5 gr saturated fat, 23.2 gr carbohydrates, 3.8 g sugar, 7.5 gr protein, 7.6 g fiber, 478 mg sodium, 1 blue, 1 green, 1 purple SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes