Chunky Vegetarian Chili
A hearty, flavorful vegetarian chili packed with beans, vegetables, and spices, perfect for comforting family dinners or casual gatherings with a touch of heat and richness.
Ingredients
- 1 medium green pepper, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 1 Tbsp. oil ⓘ
- 2 (14 1/2 oz.) cans Mexican style stewed tomatoes ⓘ
- 1 can kidney beans ⓘ
- 1 can pinto beans ⓘ
- 1 can whole kernel corn ⓘ
- 2 1/2 cups water ⓘ
- 1 cup uncooked long grain rice ⓘ
- 1 to 2 Tbsp. chili powder ⓘ
- 1 1/2 tsp. ground cumin ⓘ
Instructions
- In a Dutch oven, sauté green pepper, onion, and garlic in oil until tender.
- Stir in all remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 25 to 30 minutes or until rice is cooked, stirring occasionally.
- If thinner chili is desired, add additional water.
Tips & Substitutions
For added flavor, consider adding diced zucchini or carrots along with the green pepper and onion. If you prefer a spicier chili, incorporate diced jalapeños or a splash of Pastor Larry's Hot Sauce. You can also substitute brown rice for long grain rice, but adjust the cooking time accordingly. This chili is versatile, allowing for the inclusion of any leftover vegetables you have on hand.
Serving Suggestions
Serve the chunky vegetarian chili with a dollop of Kay's Guacamole on top for a creamy contrast. This dish pairs beautifully with cornbread or tortilla chips for added crunch. For a complete meal, consider serving it alongside a fresh Southwest Potato Salad or a side of Mexican recipes, which will enhance the vibrant flavors of the chili.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water if needed to reach your desired consistency. Alternatively, you can microwave individual portions for 1-2 minutes, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Vegetarian Chili contains roughly 556 calories, with 15g protein, 73g carbohydrates, and 26g fat. It is an excellent source of iron (121% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 637mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this chili tastes even better the next day as the flavors meld together. Prepare it ahead of time, let it cool, and store it in the refrigerator. Just reheat before serving, and consider adding extra water during reheating if it thickens too much.
Is this chili suitable for freezing?
Absolutely! This chunky vegetarian chili freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then heat on the stove or microwave until warmed through.
Can I substitute the beans in this recipe?
Yes, feel free to swap out the kidney and pinto beans for other varieties like black beans or chickpeas, depending on your preference. This flexibility allows you to customize the chili to your taste while keeping it hearty and nutritious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).