Vegetarian Chili is easy to make, incredibly filling, packed with beans and vegetables, and the flavor is incredible.
In large pan over medium high heat, heat oil and cook diced onion and bell pepper until slightly browned, about 10 minutes. Stir occasionally only to prevent burning. Add minced garlic, stir, and cook for a couple more minutes.
Add chili powder, cumin, oregano, salt, and tomato paste. Stir to combine and allow to cook for a few minutes.
Once the ingredients begin to stick to the bottom of the pan, add beer (or vegetable broth, if using) to pot and scrape bottom of pan to deglaze.
Stir in remaining ingredients. Allow to cook on stove until heated through, at least 15 minutes.
Garnish with freshly grated sharp cheddar, sour cream, avocado, and/or sliced green onions.
Serving size: Based on one pretty large bowl where one batch of chili makes four servings.
Cooking methods: Instant pot and Slow Cooker instructions listed above.
Thickening: Tips and tricks on how to get a thicker chili are also detailed above.
Scroll up above recipe for lots more helpful info with this recipe!
Calories: 489kcal | Carbohydrates: 84g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 2059mg | Potassium: 1634mg | Fiber: 26g | Sugar: 11g | Vitamin A: 3247IU | Vitamin C: 78mg | Calcium: 191mg | Iron: 9mg