Vegetarian Chili

5 from 7 votes

Vegetarian Chili is easy to make, incredibly filling, packed with beans and vegetables, and the flavor is incredible.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings:

1 tablespoon olive oil
1 green bell pepper diced
1 red bell pepper diced
1 medium yellow onion diced
2 cloves garlic minced
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano dried, not powdered (Italian seasoning can be used instead)
1 tablespoon kosher salt use less if you prefer less salty, you can always add more later
1 tablespoon tomato paste
12 ounces beer (one bottle) Amber Ale recommended, vegetable broth can be used as a substitution
14 ounces diced fire roasted canned tomatoes
1 tablespoon Worcestershire sauce
15 ounces black beans (one can) drained and rinsed, I used trader Joe's Cuban black beans for extra flavor
15 ounces pinto beans (one can) drained and rinsed
1 cup corn frozen fire roasted corn recommended, fresh corn kernels work great too

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!