Vegetarian Chili

A tomatoey, bean-packed American chili with peppers, carrots, and warm spices. Make it for a weeknight dinner or casual game-day meal.

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it starts to soften and turn translucent, 4-5 minutes.

2. 2

   Add the garlic, bell pepper, carrots, and celery. Cook over medium heat, stirring often, until the vegetables begin to soften and the onion is lightly golden, 5-6 minutes.

3. 3

   Stir in the zucchini, chili powder, cumin, smoked paprika, oregano, and cayenne if using. Cook for 30-60 seconds, stirring constantly, until the spices smell fragrant but not scorched.

4. 4

   Add the diced tomatoes with their juices, kidney beans, black beans, vegetable broth, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pot.

5. 5

   Bring the chili to a gentle boil over medium-high heat, then reduce to medium-low. Simmer uncovered, stirring every few minutes, until the vegetables are tender and the broth has reduced slightly, 20 minutes.

6. 6

   For a thicker chili, mash about 1 cup of the beans against the side of the pot and stir them back in. Continue simmering 5-8 minutes more, until the chili looks thick enough to mound slightly on a spoon.

7. 7

   Taste and adjust with more salt and pepper if needed. Serve hot, topped with cilantro if using.

Tips for the Best Vegetarian Chili

• Bloom the ground spices in oil for a few seconds before adding the liquids; this gives the chili a deeper flavor than stirring them straight into the broth.
• Do not rush the vegetable base. If the onions, carrots, and celery are still raw-crisp when the liquid goes in, the finished chili can taste flat and watery.
• If your chili is too thin, simmer it uncovered a little longer or mash some of the beans; if it gets too thick, loosen it with a splash of broth or water.
• You can swap the black beans for pinto beans, or use red bell pepper for a sweeter flavor. Keep the total amount of beans and vegetables about the same.
• This chili can be made a day ahead. The flavor improves after resting overnight; reheat gently and add a splash of broth if it has thickened too much.

Storage and Reheating

Cool the chili, then refrigerate it in an airtight container for up to 4 days. Freeze for up to 3 months in portioned containers. Reheat on the stovetop over medium-low heat or in the microwave, adding a little water or broth if needed to loosen it.

Frequently Asked Questions

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