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Vegetarian Chili Recipe

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This stove-top Vegetarian Chili Recipe is the perfect cold weather recipe to let simmer on your stove. Fire roasted tomatoes, chipotle chiles in adobo and rich spices create a flavor packed chili. This is perfect for game-day, dinner or a freezer friendly meal! 

Vegetarian Chili Recipe in white bowl

VEGETARIAN CHILI RECIPE

I know you guys have a deep love for chili based on how popular my Slow Cooker Vegetarian Chili and my Instant Pot Turkey Chili are. I also love a good chili recipe in the colder months. Chili is such a great meal option for game day, tailgating, cold winter nights and it makes a nice freezer meal. I always make a big batch and freeze half for later. 

Today’s Vegetarian Chili Recipe is a stove-top version for those days that you have time to let a big pot of chili simmer. My personal opinion is that stove-top chili has the best flavor. Now don’t get me wrong, there is a time for those slow cooker and instant pot versions on busy days or when you need a quick meal. 

Vegetarian Chili with garnishes

But when you let a big pot of chili simmer on the stove it helps to bring out the flavors and let them develop. This Vegetarian Chili uses pinto beans, fire roasted tomatoes, vegetables along with chipotle chiles in adobo.

My favorite part of this chili is the smoky flavor the fire roasted tomatoes and the chipotle chiles in adobo give it. I love that smoky flavor! If that isn’t your thing check out this White and Black Bean Turkey Chili or this Beef Poblano Black Bean Chili instead. 

I also love a veggie chili because I can load in whatever vegetables I have on hand. This version I used carrots, celery, diced tomatoes and onion. You can use whatever you like. Here are some ideas when it comes to modifying this vegetable chili recipe. 

Vegetarian Chili Recipe with spoon

COOKING TIPS AND RECIPE MODIFICATIONS

SIMMER: The best way to help flavors develop in chili is to let the chili simmer on the stove for at least 1 hour. 

VEGETABLES: There are a lot of options to add to a vegetarian chili. Some I like are bell peppers, poblanos, jalapeños and mushrooms. 

BEANS: This recipe uses pinto beans. I thought it was a nice change from what I usually use. This recipe works great with any beans you have on hand from black beans to kidney beans to chickpeas. 

SPICES: As with all chili recipe you get to create a flavor and spice level that suites your tastes. I suggest starting with what is in the recipe and then adding more from there. If you like spicy than add in cayenne pepper, crushed red pepper, hot sauce or extra jalapeños. 

DICED TOMATOES: I used fire roasted tomatoes because I really like the smoky flavor that it adds. Regular diced tomatoes work nicely too. 

Vegetarian Chili Recipe with chips

WHAT SHOULD I SERVE WITH CHILI?

First of all I think chili always deserves a side of cornbread. I love these Jalapeño Cornbread Muffins or this Buttermilk Cornbread

If you are looking for a vegetable to serve with your chili try this Roasted Broccoli, Balsamic Roasted Carrots or this Turmeric Roasted Cauliflower.

Potatoes make a nice side with chili. My favorites are these Paprika Roasted Potatoes, Gouda Smashed Potatoes or these Loaded Smashed Potatoes.  

Vegetarian Chili Recipe in white bowl

Vegetarian Chili Recipe

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This stove-top Vegetarian Chili Recipe is the perfect cold weather recipe to let simmer on your stove. Fire roasted tomatoes, chipotle chiles in adobo and rich spices create a flavor packed chili. This is perfect for game-day, dinner or a freezer friendly meal! 

Ingredients

  • 2 Tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 small sweet onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced {optional}
  • 1 jalapeño, seeds removed, diced {optional}
  • 1 chipotle chile in adobo, chopped
  • 2 teaspoons of the sauce from the chipotle chili in adobo sauce
  • 2 Tablespoons of tomato paste
  • 2 - 15 ounce cans of fire roasted tomatoes
  • 2 - 15 ounce cans of pinto beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika {sweet or smoky}
  • 1/4 teaspoon cayenne pepper {optional}
  • Small handful of cilantro, chopped

Instructions

  1. In a large pot heat the 2 Tablespoons of olive oil. Add the onion and saute for 2 minutes. Add in the garlic and continue to saute for another 2 minutes.
  2. Add the carrots and celery in and saute for 3-4 minutes.
  3. Add the jalapeno, chipotle chiles in adobo sauce, the adobo sauce, tomato paste and use your spoon to stir it into the vegetables and create a thick sauce.
  4. Add the diced tomatoes, pinto beans, chili powder, cayenne pepper, paprika and simmer for 60 to 80 minutes, stirring occasionally.
  5. Stir in the chopped cilantro and serve warm. Garnish with your favorites like cheese, sour cream, radish, crushred chips and green onion.

Notes

This chili freezes great. Make sure that you let it completely cool before you freeze it. I like to first store it in the fridge for a day then transfer it to the freezer in an airtight container.

Add a variety of other vegetables to this chili including poblanos, bell peppers, mushrooms and red onion.

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