Lunch

Vegetarian Chili

This winter season, thick sweaters and pajamas may not help against the freezing temperature. What may truly help is something that provides heat from within. Getting aroused by the idea? This is not something green. But yes, it is. It is about vegetables and beans. And of course, the one that can make us feel warmer, chili.

Indeed, spicy and hot dishes can be the comfort food of many during cold days. Without even lifting weights or running up and down the stairs, you may feel some sweat running down your forehead. This makes vegetarian chili perfect for lunch for everybody even for the non-vegetarian during the coldest days of the year.

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Vegetarian Chili


  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 servings 1x

Description

The tenderness of the vegetables and the creaminess of the beans along with the biting hotness of pepper and the rich taste of tomatoes can be so gratifying that anyone who will have this protein-laden dish will surely relish the moment. For sure, having a vegetarian chili for lunch will surely make the rest of the day a little warmer than usual.


Ingredients

Scale

1 tablespoon of extra-virgin olive oil

1 chopped onion

3 minced cloves garlic

1 finely chopped jalapeño

1 chopped red bell pepper

2 peeled and finely chopped carrots

1 tablespoon of tomato paste

1 can (15.5-oz.) of drained and rinsed kidney beans

1 can (15.5 oz.) of drained and rinsed pinto beans

1 can (15.5-oz.) of drained and rinsed black beans

1 can (28-oz.) fire-roasted tomatoes

3 cups of vegetable broth

1 tablespoon of cumin

2 teaspoons of oregano

2 tablespoons of chili powder

Kosher salt, to taste

Shredded cheddar, for serving

Sour cream, for serving

Freshly ground black pepper

Cilantro, for serving


Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrots, and bell pepper and sauté for about 5 minutes.
  3. Add jalapeno and garlic until the aroma comes out.
  4. Add tomato paste and stir until vegetables are coated.
  5. Add tomatoes, beans, broth, and seasonings.
  6. Bring it to a boil. Reduce the heat and let it simmer for about 30 minutes.
  7. Top with cheese and sour cream and sprinkle with cilantro before serving

Notes

  • This recipe may take up to one hour including prep time and may be able to serve 6 – 8 people.
  • Using canned beans is the hands-down choice over uncooked whole beans because of the time it may take to cook them.
  • The thickness of your vegetable chili may all depend on the amount of broth you poured into it.
  • When serving your chili straight-up, less broth may be better for a thicker chili. But if you are serving it with rice or pasta, a thinner chili may be preferred.

It is obvious that vegetable chili has many nutritional benefits to the body. But during these winter days, the more obvious reason to have vegetable chili for lunch is to heat the body up. When days are at their lowest temperatures, adding more pepper and jalapeno can be more helpful. So, spice up your life this winter season by cooking this recipe at home.