Our easy, Homemade Vegetarian Chili is a powerhouse of flavor thanks to the roasted vegetables and blend of spices. Packed with plant protein, this comforting chili is just as nutritious as it is delicious!
I love this chili. Truly, I could eat it all year long, which is good since it is now added to our regular rotation! Our Homemade Vegetarian Chili is simple to make, packs in tons of flavor thanks to the roasted veggies, and is a delicious and healthy meat-free alternative while still serving all the flavor, heat, and consistency you’d want in this comfort food classic!
Ingredients Needed
- Peppers – Anaheims, Poblanos, Bell Peppers, and a Jalapeno all bring varying flavors, heat, and sweetness.
- Tomatoes – Our go-to is usually romas for this recipe, but you can use others as well.
- Carrots – Just a few to add even more nutrition (and color!) to this super healthy veggie-packed chili!
- Garlic and Onion – Staples! Roasted first to bring out even more flavor.
- Vegetable Stock – Have you made your own yet?
- Tomato Paste – This adds even more tomato and umami flavor and aids in creating that classic chili thickness and consistency.
- Spices – Chili powder, paprika, cumin, onion and garlic powder, a little cayenne for some heat, and of course salt and pepper to enhance and complement all of the veggies.
Roast the Veggies
While it takes some extra time, roasting the veggies is one of the fastest and easiest ways to extract complex, concentrated, caramelized flavors into your chili. Since this chili is so pepper-packed, you’ll need two roasting trays, one for the peppers and one for the tomatoes and onions.
Blend the Tomatoes
By giving the tomatoes a blend in your high-powered blender, it’ll create a sauce for the base of your chili that’s so much more flavorful than what you’ll get from a can! And unlike our Roasted Tomato Salsa, we keep those skins on and just blend it all up together.
Create the Chili!
Once the roasting (and building flavors) is done, then it’s time to create the chili! Sauté the roasted onion and garlic with the carrots. Toast the spices, then add the tomato puree and paste and the stock. Next, add the peppers, beans, and corn, and give everything a good mix. Simmer for a few minutes.
Pro Tip
Toasting the spices with the onions and then adding the tomato paste before the stock will help develop all of the flavors even more!
Homemade Vegetarian Chili, done!
This chili is packed full of nutrition, flavor, and everything you need for a healthy, balanced meal all in one big delicious bowl!
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Garnish with your chili favorites like shredded cheddar cheese (or cumbled cotija!) and some fresh cilantro. My husband loves a little sour cream, a squeeze of lime, or some tortilla chip strips for some added crunch!
Meal Prep!
Our Homemade Vegetarian Chili is perfect for meal prep! Not only for the week, but also for the freezer, as this chili freezes great and is a great chili to make a double batch of and enjoy one all week long and store the other in the freezer!
I absolutely love this Homemade Vegetarian Chili, and it has so much flavor and depth that no one in my family misses the meat! You’ll find this on regular rotation all winter, and prepped in our freezer too!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Roast Veggies: Heat the oven to 425℉ and place racks in two center slots. Cover trays with foil and add halved tomatoes, onion, and garlic to one tray and the halved and deseeded peppers to another, all cut side down. Roast for 25 minutes and then swap trays in the oven and then roast another 25 minutes.
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Prep: Meanwhile, open and drain the black beans, corn, and kidney beans. Peel and dice the carrots and set aside. Gather spices, tomato paste, and vegetable stock.
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Puree Tomatoes: Once the veggies are roasted, add the tomatoes (and any juice released onto the tray, to a high powered blender and blend until smooth.
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Chop Veggies: Chop the roasted onion and garlic and set aside. Gently remove the skins from the anaheims and poblanos and then chop all of the peppers into evenly sized pieces and set aside.
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Create Chili: Heat olive oil on medium in a Dutch oven or soup pot. Add the chopped roasted onion, garlic, and carrots. Saute for 2-3 minutes. Add the spices, stir to toast for another minute. Add the tomato paste and pureed roasted tomatoes and mix well. Slowly add the stock and mix well while adding. Add the peppers, beans, and corn and mix well. Bring the heat up to medium-high to bring it all to a simmer. Lower the heat to let it simmer for 10 minutes.
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Garnish: Shred cheese, chop cilantro, or gather other garnishes like sour cream, tortilla chips, or cotija cheese.
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Serve and Enjoy! Serve in bowls and top with garnishes and enjoy!
Fridge: Store in the fridge/meal prep for up to 5 days.
Freezer: Store in a freezer-safe container for up to 4 months.
Substitutions
Peppers: We encourage at least 1 earthy green bell pepper with 1 sweeter bell pepper, but you can use whichever you have available.
Beans: Kidney and black are our favorites for this, but pinto would be delicious too, or a tri-bean blend.
Stock: Vegetable keeps this soup vegetarian, of course, but chicken or beef stock can be used as well.
Adjust the Heat
Keep some of the seeds in the jalapeno or add a little extra cayenne to kick up the spice level!
Calories: 175kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 621mg | Potassium: 890mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5168IU | Vitamin C: 99mg | Calcium: 59mg | Iron: 3mg
