Vegetable Chili(Vegetarian)
A hearty, flavorful vegetarian chili packed with vegetables, beans, and spices, perfect for comforting meals and suitable for vegans and family dinners.
Ingredients
- 2 cups chopped onions ⓘ
- 2 cups vegetable bouillon, divided ⓘ
- 2 teaspoons minced garlic ⓘ
- 2 tablespoons chili powder ⓘ
- 1 teaspoon cumin ⓘ
- 1/4 teaspoon oregano
- 1 pound carrots, cut into 1-inch chunks ⓘ
- 1 pound potatoes, cut into 1-inch chunks ⓘ
- 1 (28 oz) can tomatoes, drained and chopped ⓘ
- 2 (15 to 19 oz) cans kidney, garbanzo or black beans, drained and rinsed ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- plain nonfat yogurt ⓘ
Instructions
- Combine onions and 1/4 cup of vegetable bouillon in a Dutch oven. Cook over medium-high heat until onion is wilted, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
- Add remaining vegetable bouillon, carrots, and potatoes to the Dutch oven. Cover and cook for 10 minutes.
- Add chopped tomatoes and drained beans to the pot. Simmer until vegetables are tender, about 15 minutes.
- Remove chili from heat and stir in chopped fresh cilantro.
- Serve hot with a dollop of plain nonfat yogurt.
Tips & Substitutions
For a thicker chili, consider adding a tablespoon of tomato paste or some cornmeal. If you're looking for more protein, substitute one of the bean varieties with lentils. Fresh vegetables can be swapped based on your preference; zucchini or bell peppers work well. Adjust the chili powder to your desired spice level. This dish fits perfectly within vegetarian recipes.
Serving Suggestions
Serve the vegetable chili hot, topped with a dollop of plain nonfat yogurt for creaminess. It pairs beautifully with a side of cornbread or tortilla chips. For a complete meal, consider serving it alongside an Egg Burrito or a fresh salad. Garnish with additional cilantro for a fresh touch.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portioned containers for up to 3 months. When reheating, add a splash of water if the chili seems too thick. Warm it gently on the stovetop or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Chili(Vegetarian) contains roughly 936 calories, with 25g protein, 152g carbohydrates, and 32g fat. It is an excellent source of vitamin A (307% of the Daily Value), iron (209% of the Daily Value), and dietary fiber (105% of the Daily Value). 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?
Absolutely! This vegetable chili tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the refrigerator. Just reheat before serving, and it’s ready to enjoy.
What vegetables can I add to this chili?
Feel free to add your favorite vegetables! Bell peppers, zucchini, or even sweet potatoes make great additions. Just chop them into similar-sized pieces to ensure even cooking and adjust the cooking time if necessary.
Is this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable bouillon and canned beans. Always check labels to ensure there are no hidden gluten ingredients.
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).