It’s hard to believe this smoky vegetarian chili is 100% plant-based because it packs such a bold flavor. It has a type of Mexican flare to it with the addition of adobe chipotle peppers, cumin and chili powder. But don’t worry, it’s not hot and it’s super healthy!
If you’re into football as much as I am, then you know that chili is just an integral part of watching the game. However, as we all know, too much red meat is not good for the heart, body and mind. So this plant based, vegetarian chili is going to be a game changer (get it?)
We’ve replaced the not-so-healthy ground beef with protein packed beans. Three different types of beans to be precise. They each add their own flavor and texture. With the added vegetables and spice, this smoky vegetarian chili is nutrient-packed and you won’t miss the beef one bit!
What You Need to Make Smoky Vegetarian Chili
Kidney, black, and garbanzo beans come together to not only add flavor but also a color variation to the chili. Each one also carries its own health benefits. Do you need to use these EXACT beans? No, if you like Navy beans better than by all means use them instead.
The go-to vegetables for this particular style of chili are tomatoes, carrots, red bell peppers, onion, and jalapeno peppers. It’s better if the tomatoes are the crushed kind so grab a couple of cans. Keep in mind to dice the veggies small and the same size so they will cook evenly.
This combination of spices is what brings all the flavors together and creates the smoky flavor. You will need: minced garlic, chili flakes, dried oregano, smoked paprika, and ground cumin.
Chipotle sauce and water are the last, and probably most important, ingredients. If you’ve never had a chipotle pepper my advice is to err on the side of caution. You can always add more but they play a major role in giving this smoky vegetarian chili its amazing taste.
This recipe make a good amount of chili so it’s perfect if you’re having guests over for game day or going to a party. In the event it’s a smaller crowd, this chili freezes very well.
You can store it for up to four months in a sealed bag. Thaw it in the fridge for 8 hours and then reheat it in the microwave or over the stove.
And don’t forget to provide your guests with some chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraiche, grated cheddar cheese, etc. on the side to personalize their chili to their liking.
More Vegetarian Recipes!
If you’re looking for more vegetarian recipe ideas then you’ll want to check these out:
- This vegetarian sweet potato and black bean chili takes many of the same ingredients as the smoky vegetarian chili. Grab a few extra cans of beans and veggies to have on hand!
- These Tik-Tok Quesadillas are just as much fun to eat as they are to make!
- Roasted butternut squash and pear soup is the perfect meal for cool fall and winter evenings. Not to mention, it only takes a few ingredients!
Find even more vegetarian-style recipes here!Print
Enjoy this hearty dish that is loaded with Mexican flavors. This is a quick and versatile plant based meal that can feed a crowd.
- 1 Can EACH Kidney beans, Black beans, Garbanzo beans
- 2 Cans Crushed Tomatoes
- ¼ Cup Chipotle sauce
- 2 Red Onions, diced small
- 2 Red Bell Peppers, diced small
- 2 Carrots, peeled and diced small
- 4 Cloves Garlic, minced
- 1 Jalapeno Pepper, diced small
- ½ teaspoon Chili flakes
- 1 teaspoon Dried Oregano
- 1 Tbsp smoked paprika
- ½ tsp ground cumin
- 1 cup water
Fresh cilantro or parsley
Heat olive oil in a large pot. Add chopped carrot and sauté for a minute or two until lightly golden. Add chopped onion with chopped red bell pepper and sauté until onion is translucent and the pepper is tender. Then add chopped garlic and sliced jalapeno (veins and seeds out). Stir for one more minute to be fragrant.
Add canned beans and chickpeas, crushed tomato, chipotle sauce, spices, and water. Stir to combine and simmer for 20 minutes until liquid is reduced and flavors are well combined.
Serve these chili beans into individual bowls or use them as a filling for Mexican tortillas, burritos, or enchiladas!
Make this recipe in advance and freeze it in portions to have a meal ready when needed. You can store it for up to four months in a sealed bag. Thaw it in the fridge for 8 hours and then reheat it in the microwave or over the stove.
For a hotter version, add extra chili flakes or hot sauce.