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Chili

Vegetarian Chili (Freezer-Friendly) - Hearty, Simple, and Ready When You Are

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, with juices
  • 1 1/2 cups vegetable broth (plus more as needed)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 small zucchini, diced (optional but nice texture)
  • 1 tablespoon soy sauce or tamari (for umami)
  • 1 teaspoon maple syrup or sugar (to balance acidity)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for serving)
  • Optional toppings: shredded cheese, sour cream or yogurt, sliced green onions, avocado, tortilla chips

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook, stirring occasionally, until softened, about 6–8 minutes.
  2. Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly.
  3. Add the cumin, chili powder, smoked paprika, oregano, coriander, salt, and pepper. Stir for 30 seconds to bloom the spices.
  4. Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Add the black beans, kidney beans, pinto beans, corn, and zucchini. Bring to a gentle boil, then reduce to a simmer.
  6. Stir in the soy sauce and maple syrup. Partially cover and simmer for 25–30 minutes, stirring occasionally. If it gets too thick, add a splash of broth.
  7. Taste and adjust seasoning. Add more salt, chili powder, or a pinch of sugar if needed. Squeeze in the lime juice for brightness.
  8. Let it rest off the heat for 5 minutes to settle the flavors. Serve with your favorite toppings.

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