This vegetarian chili recipe is hearty, filling and flavorful. It’s a perfect one-pot meal that can be customized to suit your taste buds. The combination of beans, vegetables, and spices makes it a rich and nutritious meal.
Why You’ll Love This Recipe
- A delicious vegan-friendly meal option.
- Perfect for batch cooking or preparing a large group of people.
- Full of flavor and nutrition.
- 1 cup dried chickpeas (or 2 cans chickpeas drained)
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 carrots peeled and diced
- ½ red bell pepper diced
- 28 oz canned tomatoes with juice
- Salt & black pepper to taste
For the spice mix:
-1 teaspoon ground cumin
-2 teaspoons smoked paprika
-2 tablespoons chili powder
-Salt & black pepper
-Shredded cheese, sour cream or yogurt(optional)
-Cooked brown rice
How To Make This Recipe:
If using dried chickpeas, cover them in water in a small saucepan overnight; drain before use. If time is limited, you can also cook them on the stove over high heat until they boil for five minutes then removed from heat to soak uncovered for at least an hour.
1) In a large pot over medium heat add the olive oil followed by onions salt and stir until softened for about three minutes.
2) Add garlic,stirring frequently till fragrant for about thirty seconds being careful not to burn them.
3) Add carrot stir fry till slightly tender (5 mins approx).
4) Add peppers,followed by tomatoes,dried soaked chickpeas(if using), spices,paprika,chili powder,cumin,salt&black pepper,stir and let them cook for 15 minutes over medium heat.(If using canned chickpeas, add them at this time instead.)
5) Reduce the heat to low and let it simmer for one hour (till the chickpeas become tender)
6) Once ready serve with cooked brown rice,sour cream or yogurt, and/or shredded cheese(Optional). Enjoy!
Cooking Time & Temperature Guidelines:
- Prep time: 30 minutes
- Cook time: 1 hour
- Total Time: 1hour30mins
- Temperature Setting: Medium-Low
Use dried chickpeas(the taste is better, they soak up more flavor from spices than canned)
For a thicker chili, mash some of the beans against the side of your pot.
If you don’t have all of the spices on hand feel free to swap in what you do have. Don’t forget to adjust salt&black pepper.
## Seasoning Options:
This vegetarian chili recipe can be easily customized by adding different toppings like sliced avocado,fresh cilantro or jalapeño peppers.
-Pack servings into freezer bags as an easy meal-prep option that can be reheated for healthy lunches throughout the week.
-Avoid burning garlic as it will give a bitter flavor.
## Recommended Tools To Make This Recipe:
-A large cooking pot
-Kitchen knife set
Q1: Can I make this chili ahead of time?
A1: Yes! This vegetarian chili can be made up to three days in advance and stored in the refrigerator until ready to serve. The flavors may even deepen if left overnight.
Q2: Is it possible to adjust the level of spiciness in this recipe?
A2: Absolutely. If you prefer a milder flavor, use only one or two jalapeño peppers and remove the seeds before adding them to the pot. Conversely, if you like your chili extra-spicy, leave some seeds or add a pinch of cayenne pepper.
Q3: Can I freeze leftover chili?
A3: Yes, this vegetarian chili freezes well! Simply let it cool completely before transferring it into an airtight container or freezer bag. It will keep for up to three months in the freezer. When ready to serve, thaw overnight in the refrigerator and reheat on medium heat on the stovetop until heated through.
I hope these help!