Vegetarian Chili
Two beans, tomatoes, and a deep spice base — a chili nobody misses the meat in.
Ingredients
- 1 tin Black beans
- 1 tin Kidney beans
- 400 g Canned tomatoes
- 1 Onion
- 1 Bell pepper
- 3 cloves Garlic
- 2 tsp Ground cumin
- 2 tsp Chili powder
- 2 tbsp Neutral oil
- 1¼ tsp Salt
- 1 tsp Smoked paprika (optional)
Method
- Dice the onion and the bell pepper into small even pieces.
- Mince the garlic and measure all the spices into one small bowl.
- Soften the diced onion and pepper in the oil in a deep pot over medium heat, about 5 minutes.
- Add the garlic and spices to the pot and fry for one fragrant minute.
- Add the tomatoes, both tins of beans with their liquid, and the salt, and bring everything to a simmer.
- Simmer the chili uncovered, stirring now and then, until thick and glossy, about 20 minutes.
- Serve the chili in bowls — over rice, with tortilla chips, or just a spoon.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Vegetarian Chili
Vegetarian Chili is the meatless take on the American chili tradition, built to deliver the same deep, brooding flavor without any meat by leaning on two kinds of beans and a well-developed spice base. Black and kidney beans bring protein, fiber and contrasting textures, while a blend of cumin, chili powder and smoked paprika does the heavy lifting on flavor. The technique that matters most is blooming the spices in oil with the garlic for a minute before the liquid goes in, which wakes them up and gives the pot its roasted depth. Simmering the beans in their own liquid along with tomatoes thickens the chili to a glossy, cohesive body.
It eats hearty and warming, savory and smoky with a rounded heat you can dial up or down, and it is filling enough that the absence of meat goes unnoticed. High in fiber and plant protein, it is a genuinely satisfying vegan main. Chili is famously communal, welcome food for game days, cold nights and casual crowds, and it takes toppings well. Serve it over rice, with tortilla chips, or as-is, and consider cilantro, avocado or a squeeze of lime to finish. At about forty minutes it also improves if made ahead and reheated.
Vegetarian Chili: frequently asked questions
How many calories are in Vegetarian Chili?
A serving has about 296 calories — 13.7g protein, 43g carbs, 9.1g fat, 13.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Vegetarian Chili gluten-free?
Based on its ingredients, Vegetarian Chili has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Vegetarian Chili?
The core ingredients are essential, but you can leave out smoked paprika — it's optional and mainly there for extra flavor or finish.
How many servings does Vegetarian Chili make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.