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Hearty Vegetarian Red Bean Chili – vegetarian recipe
Stav Kogan

Hearty Vegetarian Red Bean Chili

This Hearty Vegetarian Red Bean Chili is 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.
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 1 serving
Calories: 250
Ingredients Method Nutrition

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 (20 ml) ground cumin
  • 1/4 tsp (20 ml) smoked paprika
  • 1/4 tsp (20 ml) dried oregano
  • 1/8 tsp (40 ml) 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 (15 ml) fresh parsley, chopped, plus more for garnish
  • 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.
  • This chili tastes even better the next day! Make a double batch for easy and delicious leftovers that you can enjoy for lunch.

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the minced garlic, diced onion, carrot, and red bell pepper.
  3. Sauté, stirring occasionally, for 7-10 minutes until the vegetables have softened.
  4. Bloom the Spices: Stir in the ground cumin, smoked paprika, dried oregano, and chili powder.
  5. Cook for about 1 minute more, stirring constantly, until the spices are fragrant.
  6. Simmer the Chili: Pour in the diced tomatoes, vegetable broth, and water.
  7. Add the bay leaf and season with salt and pepper.
  8. Stir everything to combine, then bring the mixture to a gentle simmer.
  9. Develop Flavors: Reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
  10. Finish and Serve: Stir in the cooked red beans and chopped parsley.
  11. Continue to cook for another 5 minutes to heat the beans through.
  12. Remove the bay leaf before serving.
  13. Garnish with additional fresh parsley.
  14. Adjust the spice level to your liking. For more heat, add a pinch of cayenne pepper or a finely diced jalapeño with the onions.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 8gFat: 8g

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