This Vegetarian Chili is a hearty, flavorful dish packed with protein-rich beans, tender vegetables, and bold spices. Simmered with tomatoes, onions, garlic, bell peppers, and a warming blend of chili powder, cumin, and paprika, it delivers all the depth and comfort of traditional chili—without the meat. Perfect for weeknight dinners or game day, it’s delicious on its own or topped with avocado, shredded cheese, sour cream, or fresh cilantro. Serve with cornbread or over rice for a satisfying, wholesome meal that’s 100% plant-based and 100% delicious.
Ingredients
- Olive oil 3 tbsp
- Onion 1 large, chopped
- Garlic 2 cloves, chopped
- Chili Pepper 1 tsp
- Tomato Paste 4 tbsp
- Tomatoes 500 g, chopped
- Vegetable Stock 400 ml
- Red Pepper 1, deseeded and chopped
- Green Pepper 1, deseeded and chopped
- Zucchini 2, chopped
- Eggplants 1, chopped
- Kidney Beans 400 g, drained and rinsed
- Sweet Corn 1 small tin, drained and rinsed
- Parsley
Instructions
Steps:
- Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for one minute then stir in the chilli powder and the tomato paste.
- Add half the tomatoes and blend to a puree with a hand blender.
- Pour in the stock then add the vegetables and the rest of the tomatoes. Simmer gently for about 20 minutes or until all the vegetables are tender.
- Season with salt and pepper and serve with boiled rice, garnishing with parsley.
