Homemade Vegetarian Chili

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This Homemade Vegetarian Chili With Beans and Cheese is packed with flavor, loaded with protein, and oh-so-satisfying. Whether you’re a dedicated vegetarian or just looking for a delicious and nutritious meal, this chili won’t disappoint.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Why I Love This Recipe

I absolutely love this recipe because it’s not only delicious but also super easy to make.

It’s a one-pot wonder that’s perfect for busy weeknights or cozy weekends.

Plus, it’s a great way to sneak some extra veggies into your diet, and the combination of spices makes your taste buds dance with joy!

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Why You’ll Love This Recipe

▪️ Flavor Explosion: This chili is a flavor bomb with a perfect blend of spices, beans, and veggies.

▪️ Protein Powerhouse: It’s loaded with protein from various beans, making it a satisfying meal.

▪️ Customizable: You can tweak the spice level to suit your taste and add your favorite toppings.

▪️ Versatile: Serve it on its own, over rice, or with a side of warm, crusty bread – it’s delicious in every way.

Helpful Kitchen Tools

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Ingredients

▪️ Olive Oil (2 tablespoons): Adds flavor and is used for sautéing veggies.

▪️ Onion (1, diced): Forms the flavorful base.

▪️ Garlic (3 cloves, minced): Superhero of flavor and aroma.

▪️ Red and Green Bell Peppers (1 each, diced): Sweetness and crunch.

▪️ Carrot (1, diced): Natural sweetener to balance flavors.

▪️ Zucchini (1, diced): Adds nutrition and texture.

▪️ Canned Diced Tomatoes (1 can, 14 oz): Quick flavor boost.

▪️ Mixed Beans (2 cans, 15 oz each): Protein for heartiness.

▪️ Corn Kernels (1 can, 15 oz): Sweetness and color burst.

▪️ Vegetable Broth (2 cups): Liquid gold for savory base.

▪️ Chili Powder (2 teaspoons): Adds heat and chili flavor.

▪️ Cumin (1 teaspoon): Adds depth and earthiness.

▪️ Paprika (1/2 teaspoon): Secret ingredient for smokiness and color.

▪️ Salt and Pepper (to taste): Seasoning superheroes.

▪️ Shredded Cheddar Cheese (1 cup): Creamy, melty topping.

▪️ Fresh Cilantro and Sour Cream (for garnish): Freshness and creaminess for the finishing touch.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Making Of Vegetarian Chili

STEP 1: First, grab your big pot. Heat it up on the stove over medium heat and pour in those 2 tablespoons of olive oil. When it starts to shimmer (that’s just a fancy word for looking all shiny), toss in your diced onion and garlic.

STEP 2: Now, close your eyes and take a whiff. That incredible smell? That’s the start of something amazing. Sauté the onions and garlic until they turn all soft and fragrant. It’s like a cozy hug for your senses, about 3-4 minutes.

STEP 3: Next up, add those colorful diced peppers, the carrot, and the zucchini. Imagine a painter’s palette of veggies going into your pot. Cook them up for about 5 minutes until they start to get tender.

STEP 4: Now, it’s time to invite the stars of the show: diced tomatoes, mixed beans, and corn. Pour them all in and they’ll bring their unique flavors to the pot.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

STEP 5: Pour in that vegetable broth and sprinkle in your chili powder, cumin, paprika, and a pinch of salt and pepper.

STEP 6: Let everything come to a gentle boil, then lower the heat, and let it simmer. This is when the chili starts to work its charm. Give it about 20-25 minutes of simmering time, and it’ll turn into a flavor sensation that’s worth the wait.

My Personal Touch: Sometimes, I like to let it simmer even longer – like a good story that improves with time. Your kitchen will smell like a gourmet restaurant, and your taste buds will thank you.

STEP 7: Once your chili is ready, grab your favorite bowls. Ladle that flavorful goodness in there. Here comes the fun part: sprinkle a generous amount of cheddar cheese on top. It’s like giving your chili a cozy cheese blanket. Add a dollop of sour cream, like a little cloud of creaminess, and don’t forget the fresh cilantro for that burst of color and flavor.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Crockpot Version

STEP 1: In a skillet over medium heat, warm the olive oil. Add the diced onion and garlic. Sauté until they’re soft and oh-so-fragrant, about 3-4 minutes.

STEP 2: Transfer your sautéed onions and garlic to your trusty crockpot.

STEP 3: Now, toss in the diced red and green bell peppers, carrot, zucchini, diced tomatoes, mixed beans, and corn. Mix ’em up in there.

STEP 4: Sprinkle in your chili powder, cumin, paprika, plus a pinch of salt and pepper. Mix it all together until everything gets cozy and acquainted.

STEP 5: Pour in the vegetable broth, and give it a gentle stir. You want everyone to be friendly in there.

STEP 6: Pop the lid on your crockpot, and set it to cook on LOW for about 6-8 hours or HIGH for 3-4 hours. This is where the magic happens. Go do your thing, whether it’s work, a good book, or binge-watching your favorite series.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Tips and Techniques

▪️ Don’t be shy to taste your chili as it cooks. Adjust spices or seasoning as needed to make it just right.

▪️ Try to chop your veggies into similar-sized pieces so they cook evenly and look great in your chili.

▪️ Letting your chili simmer a bit longer lets all the flavors mingle and get cozy together.

▪️ Make extra and freeze it for a quick, delicious meal on a busy day. Your future self will thank you!

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Serving Size

This Homemade Vegetarian Chili recipe is enough to feed 4-6 people comfortably. Think of it like preparing a meal for a friendly gathering or having leftovers for later enjoyment.

Serving Suggestions

▪️ Ladle this tasty chili over warm rice for a hearty meal.

▪️ Pair it with crusty bread for a satisfying, crunchy contrast.

▪️ Top it with avocado, jalapeños, or crushed tortilla chips for extra flavors and textures.

▪️ Don’t forget a side salad to balance out the richness.

Homemade easy crockpot vegetarian chili recipe for weeknight dinners

Variations

▪️ Add hot sauce or extra chili powder for a fiery kick.

▪️ Go vegan by swapping cheese and sour cream with plant-based alternatives.

▪️ Boost protein with tofu, tempeh, or quinoa.

▪️ Make it chunkier by adding diced potatoes or sweet potatoes.

Storage Tips

After cooking your Homemade Vegetarian Chili, let it cool before storing it in a tightly sealed container. In the fridge, it’s good for 3 days; in the freezer, up to 3 months. Label it with the date. When you’re ready to eat, thaw it in the fridge for the best flavor. Enjoy your tasty leftovers!

Homemade Organic Vegetarian Chili

FAQ’s

Q. Can I use different beans?

Absolutely! Use your favorite beans or whatever you have in your pantry.

Q. Is it gluten-free?

Yes, this chili is naturally gluten-free.

Q. How can I make it less spicy?

Just reduce the amount of chili powder or omit it altogether if you prefer mild chili.

Homemade Vegetarian Chili

This Homemade Vegetarian Chili With Beans and Cheese is packed with flavor, loaded with protein, and oh-so-satisfying. The perfect delicious and nutritious meal, that won’t disappoint.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 carrot diced
  • 1 zucchini diced
  • 1 can (14 oz) tomatoes diced
  • 2 cans (15 oz) each mixed beans (kidney, black, pinto – your choice!) drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cheddar cheese shredded
  • Fresh cilantro and sour cream for garnish

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion and garlic until soft (about 3-4 minutes).
  • Add diced peppers, carrot, and zucchini. Cook until they start to soften (about 5 minutes).
  • Stir in diced tomatoes, mixed beans, corn, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
  • Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes.
  • Ladle into bowls, top with cheddar cheese and sour cream, and garnish with fresh cilantro

CROCKPOT VERSION:

  • Sauté the diced onion and minced garlic in 2 tablespoons of olive oil until soft (3-4 minutes). Then, transfer them to your crockpot.
  • Add the diced red and green bell peppers, carrot, zucchini, diced tomatoes, mixed beans, and corn to the crockpot. Mix them together.
  • Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of paprika, plus a pinch of salt and pepper. Mix it all up.
  • Pour in 2 cups of vegetable broth and give it a gentle stir.
  • Put the lid on your crockpot and set it to LOW for 6-8 hours or HIGH for 3-4 hours. Let it work its magic while you do your thing.
  • When it’s ready, serve hot with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro on top.

Notes

  • Don’t be shy to taste your chili as it cooks. Adjust spices or seasoning as needed to make it just right.
  • Try to chop your veggies into similar-sized pieces so they cook evenly and look great in your chili.
  • Letting your chili simmer a bit longer lets all the flavors mingle and get cozy together.

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