Family Favorite Vegitarian Chili

"This fresh take on a classic comfort food has been a family favorite of ours of years. And being a vegetarian recipe doesn't mean missing out on flavor, this chili is full of smokey flavor and healthy amount of beans, fresh veggies, and spices. It makes great leftovers for days, if it lasts that long."

Prep Time


Cook Time


Paired With

Main Protein



Olive oil 4 Tbsp, 1 (chopped), 1 (chopped), 3 (chopped), 3 (chopped), 1/2 tsp, 4 (minced), 1 Tbsp, 2 tsp, 1 1/2 tsp, 1 tsp, 1 28 oz can with juice, 2 15 oz cans of rinsed, 1 15 oz can rinsed, 2 cups, 1
Large red onion
Large red bell pepper
Large carrots
Ribs of celery
Cloves of garlic
Chili powder
Ground cumin
Smoked paprika
Can of diced tomatoes
Cans of black beans
Can of pinto beans
Vegetable broth
Bay leaf


  1. In a large Dutch oven, warm the olive oil over medium heat. Add the chopped vegetables and salt. Occasionally stirring to combine and cook until vegetables are tender.
  2. Add garlic, chili powder, cumin, paprika, and oregano. Cook and stir until fragrant.
  3. Add can of diced tomatoes with juice, the rinsed beans, vegetable broth, and bay leaf. Stir to combine ingredients, and let sit until it comes to a simmer. Continue cooking, stirring occasionally, and reducing heat to keep at a simmer for 30 minutes.
  4. Remove chili from heat, and take out bay leaf. For thicker texture, remove 2 cups of chili to blender. Pulse the mixture until thickened, then pour back into the Dutch oven. Stir to combine until it reaches thicker consistency.
  5. Optional: Serve with garnishes of your choice, i.e., cilantro, avocado, tortilla chips, sour cream, grated cheese, etc.