Vegetarian Chili Recipe | Healthy One-Pot Vegetarian Dinner

Today, I'm excited to share with you the ultimate vegetarian chili recipe. It's a dinner sensation loaded with an assortment of healthy vegetables, three different kinds of beans, and earthy rich spices. It's a wonderful bowl of coziness that'll warm you up from the inside out and fill you up with plant-based goodness. All you need are a few pantry staples and fresh veggies. It really is super easy to make. And I love that it's also a freezer-friendly meal prep recipe that you can reheat in the future in a flash. There are many, many reasons to love this recipe. To get started, you'll need to slice and dice a few veggies, starting with one medium onion. The next veggie you'll prep are two bell peppers. And I'm using red and green today, but you could use any color. Just slice off the top and bottom, run your knife along the inside edge to scoop out the membrane and seeds, then cut it into strips before slicing across for a dice. Bell peppers have a sweet, mild flavor. But if you like an extra spicy flavor, you could dice up a jalapeno pepper or serrano pepper as well. Vegetarian chili is not only a great meatless main that can certainly hold its own, but it's also budget-friendly as it uses canned beans as the main source of protein. And we'll get to those beans in just a second, but after you're done prepping the bell peppers, add them to the bowl with the onion. Next step is two large carrots. Just give those a quick peel. The easiest way to dice carrots is to cut them in half. Then cut those halves in half with the flat edge facing down on your cutting board, and then just slice across. You'll slice two stalks of celery the same way you sliced the carrots. Before you start cooking, bash four garlic cloves and remove their peel. Take your bowl of veggies and garlic over to the stove, and then take out your colander because it's time to rinse your canned beans. I'm using three different types of beans in this recipe. That includes one 15-ounce can of black beans, one 15-ounce can of pinto beans, and one 15-ounce can of red kidney beans. Once they're rinsed thoroughly, you'll notice less of those starchy water bubbles forming. And then add these to the pot. Now that your ingredients are prepped, add two tablespoons of olive oil to a large pot on medium-high heat, and then toss in your diced onion, bell peppers, carrot, and celery. Give it a stir until the onion is starting to become translucent and the veggies are softening. Next comes the aromatics and spices. Mince your four garlic cloves straight into the pot, and then add chili powder, ground cumin, paprika, dried oregano, kosher salt, and tomato paste. Stir that altogether until it's fragrant and smelling pretty darn amazing. Dump into your pot the three types of drained beans, along with fire roasted dice tomatoes and diced green chilies. Add vegetable broth to the pot, give everything a stir and add one bay leaf. Bring the chili to a boil, then reduce the heat to medium-low and let it simmer uncovered for 30 minutes, giving it a few stirs throughout. When your chili is done, it's ready to be served. Scoop a few generous ladle fulls of the chili into a bowl, and add your favorite toppings. You can add a sprinkle of cheese or a dollop of sour cream. You can also add diced avocado, chopped cilantro, or chopped chives for added flavor and freshness. This vegetarian chili recipe is perfect for cold fall or winter days when you're craving comfort food. It's cozy, warming, and easy to digest. Plus, it's a one-pot wonder that requires minimal cleanup. Try it out today and enjoy a delicious and healthy meal!