Hearty Vegetarian Chili Bowl

Prep Time: 20 minutes
Cook Time: 45 minutes
Soak Time: 0 minutes
Total Time: 1 hour 5 minutes
Servings: 6

A thick, deeply savory vegetarian chili that leans on smart layering—aromatics, toasted spices, umami boosters, and a brief simmer—to deliver weeknight speed without sacrificing the long-cooked flavor you crave. Beans bring protein and fiber, tomatoes add brightness, and a touch of cocoa and soy sauce quietly deepen everything. It’s naturally gluten free (check labels) and easy to make vegan.

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, minced (seeded for mild)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1½ tsp chili powder (American blend)
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ tsp ground cinnamon (optional)
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp soy sauce or tamari
  • 1 (28 oz) can crushed tomatoes
  • 2 (15 oz) cans beans, drained and rinsed (mix black, pinto, kidney)
  • 2 cups low-sodium vegetable broth (plus more as needed)
  • 1 cup corn kernels (frozen or fresh; optional)
  • 1 tsp kosher salt, plus more to taste
  • Black pepper, to taste
  • 1 lime, cut into wedgesvegetarian chili, meatless chili, bean chili, black beans, kidney beans, pinto beans, crushed tomatoes, tomato paste, vegetable broth, cumin, chili powder, smoked paprika, oregano, cocoa powder, soy sauce, tamari, jalapeño, garlic, onion, celery, bell pepper, corn, red lentils, gluten free, high fiber, high protein, weeknight dinner, make ahead, freezer friendly, one pot, budget friendly, healthy comfort food, meal prep, family friendly, vegan option, dairy free, lime, cilantro, avocado, tortilla chips, chipotle, nachos, baked potato topping, rice bowl, thick and hearty, umami, smoky, spicy, mild option, pantry staples, easy recipe, stovetop

Optional Add-Ins & Toppings

  • 1–2 chipotles in adobo, minced, for smoky heat
  • ½ cup red lentils (thicken and boost protein; add with broth)
  • Diced avocado, chopped cilantro, sliced scallions, dairy-free yogurt or sour cream, shredded cheddar, pickled jalapeños, tortilla chips

Instructions

  • Warm oil in a heavy pot over medium heat. Add onion, pepper, and celery with a pinch of salt; cook, stirring, until soft and lightly golden at the edges, 7–9 minutes.
  • Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.
  • Clear a space in the pot; add tomato paste and cook, stirring, until brick red and caramelized, about 2 minutes.
  • Sprinkle in cumin, chili powder, smoked paprika, oregano, and cinnamon; toast 30 seconds. Add cocoa and soy sauce; stir to coat vegetables.
  • Pour in crushed tomatoes and broth; scrape up any browned bits. Add beans and corn (if using). Bring to a boil, then lower to a steady simmer.
  • Simmer uncovered 20–25 minutes, stirring occasionally, until flavors marry and the chili is thick and spoonable. Add a splash of broth if it gets too thick.
  • Season to taste with salt and black pepper. Off heat, squeeze in a wedge of lime to brighten.
  • Ladle into warm bowls and finish with your favorite toppings.

Tips, Swaps & Make-Ahead

  • Heat control: For gentle chili, use bell pepper only; for bigger kick, add chipotle or extra jalapeño.
  • Protein & texture: Red lentils make it heartier without changing the flavor; they melt into the sauce.
  • Umami bump: A teaspoon of marmite, white miso, or a dash of balsamic works if you’re out of soy sauce.
  • Veg load-up: Stir in diced zucchini or mushrooms with the aromatics; spinach or kale can be folded in at the end.
  • Slow cooker: Sauté aromatics and spices on the stovetop first, then transfer to a slow cooker with remaining ingredients; cook on Low 6–7 hours.vegetarian chili, meatless chili, bean chili, black beans, kidney beans, pinto beans, crushed tomatoes, tomato paste, vegetable broth, cumin, chili powder, smoked paprika, oregano, cocoa powder, soy sauce, tamari, jalapeño, garlic, onion, celery, bell pepper, corn, red lentils, gluten free, high fiber, high protein, weeknight dinner, make ahead, freezer friendly, one pot, budget friendly, healthy comfort food, meal prep, family friendly, vegan option, dairy free, lime, cilantro, avocado, tortilla chips, chipotle, nachos, baked potato topping, rice bowl, thick and hearty, umami, smoky, spicy, mild option, pantry staples, easy recipe, stovetop
  • Leftovers: Tastes even better the next day; keeps 4–5 days refrigerated or 2 months frozen. Loosen with a splash of water when reheating.
  • Serving ideas: Spoon over rice or baked potatoes, tuck into burritos, or layer on nachos.

 

 

 

 

 

 

 

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