Craving a bowl of pure comfort? This Hearty Vegetarian Red Bean Chili is your answer! It’s a one-pot wonder, simmering with smoky spices, tender vegetables, and protein-packed red beans. Perfect for a chilly evening, this recipe is not only incredibly delicious but also surprisingly simple to make. Get ready to cozy up with your new favorite weeknight meal!
Ingredients
• 1 tsp olive oil / 5 ml
• 1 clove garlic, minced
• 1/4 medium yellow onion, diced
• 1 medium carrot, diced
• 1/4 medium red bell pepper, diced
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp dried oregano
• 1/8 tsp chili powder, or to taste
• Salt and black pepper, to taste
• 5 oz diced tomatoes, canned / 140g
• 1/2 cup vegetable broth / 120 ml
• 1/2 cup water / 120 ml
• 1 bay leaf
• 2 oz cooked red beans / 55g, rinsed and drained
• 1 tbsp fresh parsley, chopped, plus more for garnish
Instructions
1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, diced onion, carrot, and red bell pepper. Sauté, stirring occasionally, for 7-10 minutes until the vegetables have softened.
2. Bloom the Spices: Stir in the ground cumin, smoked paprika, dried oregano, and chili powder. Cook for about 1 minute more, stirring constantly, until the spices are fragrant.
3. Simmer the Chili: Pour in the diced tomatoes, vegetable broth, and water. Add the bay leaf and season with salt and pepper. Stir everything to combine, then bring the mixture to a gentle simmer.
4. Develop Flavors: Reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
5. Finish and Serve: Stir in the cooked red beans and chopped parsley. Continue to cook for another 5 minutes to heat the beans through. Remove the bay leaf before serving. Garnish with additional fresh parsley.
Nutritional Information
• (Estimated)
• Serving Size: 1 bowl
• Calories: 250 kcal
• Protein: 8g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 10g
Pro Tips
• for the Perfect Chili
• For a creamier texture, use an immersion blender to briefly pulse the chili a few times before adding the beans, or mash some of the beans against the side of the pot.
• To boost the protein, add a scoop of cooked quinoa or serve the chili over a bed of brown rice.
• Adjust the spice level to your liking. For more heat, add a pinch of cayenne pepper or a finely diced jalapeño with the onions.
• This chili tastes even better the next day! Make a double batch for easy and delicious leftovers that you can enjoy for lunch.
FAQ
Q: How can I make this vegetarian chili higher in protein
A: This chili is a great protein source with 8g per serving. To easily increase the protein, consider adding a cup of cooked quinoa, lentils, or another type of bean like black beans or pinto beans. Serving it over a bed of brown rice also adds a nice protein and fiber boost.
Q: Is this red bean chili recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses all plant-based ingredients, including olive oil, vegetables, spices, and vegetable broth, making it a perfect choice for a fully vegan diet.
Q: Can I use different beans or vegetables in this chili
A: Absolutely! This recipe is very forgiving. You can easily substitute the red beans with black beans, pinto beans, or even chickpeas. Feel free to add other vegetables like corn, zucchini, or sweet potatoes along with the onions and carrots to make it your own.
Q: How should I store this vegetarian chili and can I freeze it
A: This chili is perfect for meal prep and leftovers! Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully. Allow the chili to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months.
