Vegetarian Chili is a warm and hearty dish that brings everyone together. It's full of colorful veggies, packed with flavor, and a great way to enjoy a meatless meal. You can customize it to suit your taste, making it a family favorite. Whether it’s a chilly evening or a fun family get-together, this chili hits the spot!
Why Make This Recipe
Making Vegetarian Chili is not just easy; it's also healthy and satisfying. It’s perfect for busy days when you want to whip up something nutritious and filling. Plus, it’s a great way to use up any leftover vegetables in your fridge! When I make this for my family, they love how cozy it feels, and it’s always a win during our weekend meals.
How to Make Vegetarian Chili
Making Vegetarian Chili is simple and rewarding. Just follow these steps!
Ingredients
- 3 tablespoons extra virgin olive oil (divided)
- 1 medium yellow onion (diced)
- 3 cloves garlic (roughly chopped)
- 2 dried ancho chiles
- 1 (28 oz) can crushed fire-roasted tomatoes (divided)
- 2 large stalks celery (diced)
- 2 medium carrots (peeled and diced)
- 1 large red, yellow, or orange bell pepper (stemmed, seeded, and diced)
- 2 quarts (8 cups) Imagine® Organic Vegetable Broth
- 1 (15 oz) can black beans (rinsed well and drained)
- 1 (15 oz) can Northern white beans (rinsed well and drained)
- 1 (15 oz) can red kidney beans (rinsed well and drained)
- 1 bunch (8 oz) curly kale (stems discarded and leaves chopped)
- Kosher salt
- Freshly ground black pepper
- 1 lime (plus wedges for serving)
- Avocado
- Fresh cilantro
- Finely sliced scallion
- Sour cream
- Grated sharp cheddar cheese
- Tortilla chips
Directions
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Prepare the Soup: Heat 2 tablespoons of olive oil in a large soup pot on medium heat. Add the diced onion and sauté for about 4 to 6 minutes until it softens. Then, add the garlic and sauté for another minute until it smells great.
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Toast the Chiles: Carefully toast the ancho chiles over an open flame or in a dry skillet until they are soft and smell good. Let them cool, slice them in half, and take out the seeds and stem. Put the chiles and half of the crushed fire-roasted tomatoes in a blender with the sautéed onion and garlic. Blend until smooth.
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Cook the Vegetables: Add the remaining tablespoon of olive oil to the pot, add the diced celery, carrots, bell pepper, and a pinch of kosher salt. Sauté these for about 3 to 5 minutes. Next, pour in the blended tomato mixture and bring it to a gentle boil, stirring until it thickens.
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Combine Ingredients: Now, add the rest of the crushed tomatoes and the vegetable broth. Stir everything together and let it come to a boil. Once boiling, turn down the heat and let it simmer for 20 to 25 minutes, stirring occasionally.
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Final Touches: Add the black beans, Northern white beans, kidney beans, and chopped kale to the pot. Stir everything well. Let it simmer on low for another 10 to 15 minutes until the kale is tender. Right before serving, squeeze in the lime juice and season with salt and pepper.
