Vegetarian Chili

It’s that time of year.  Chili time.

I had been craving chili.  I was looking for a recipe that would be filling, vegetarian (actually vegan without the toppings), easy to throw together, and healthy.  Guess what?  I found it.

I served this to my sister and her boyfriend.  Her boyfriend said it was the best chili he had ever had.  I took that as a huge compliment.  Hopefully you will feel the same way.

Vegetarian Chili

Servings: 4

Ingredients:

3 tablespoons vegetable oil***I used canola oil

1 medium onion, chopped fine ( about 1 cup)

1 large red bell pepper, stemmed, seeded, and chopped fine (about 1 1/4 cups)

8 medium cloves garlic, minced

1 tablespoon cumin seeds***I used just plain ground cumin

3 tablespoons chili powder

1/4 teaspoon cayenne pepper

2 cups water

1 28-ounce can crushed tomatoes

1 teaspoon dried oregano

1 tablespoon brown sugar

3 cups canned beans, drained and rinsed***I used 1 can of red kidney beans and 1 can of black beans

1 cup frozen corn kernels, thawed

1 1/2 teaspoons salt

1/4 cup coarsely chopped fresh cilantro

1 tablespoon lime juice

Cheese, optional

Sour cream, optional

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat until about shimmering.

2. Add the onion and cook until translucent and slightly softened, about 3 minutes.

3. Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes.

4. Add the garlic and cook until fragrant, about 1 minute.

5. Push the vegetables to the perimeter of the pot so that the center of the pot is clear.

6.  Sprinkle the cumin seeds (or ground cumin) into the center of pot and cook for 30 seconds, stirring constantly.

7. Stir the cumin and vegetables together and let cook until the cumin is fragrant, about 1 minute.

8. Add the chili powder and cayenne pepper and stir to coat the vegetables.  Cook until fragrant, about 1 minute.

9.  Add 2 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot.

10.  Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.

11.  Stir in the tomatoes, oregano, and brown sugar, and bring back to a simmer.  Simmer until slightly thickened, about 25 minutes.

12. Add the beans and corn and stir gently to incorporate.

13. Remove the pot from the heat and stir in salt, cilantro, and lime juice immediately before serving.

Source: Soups and Stews

October 8, 2010 - 8:01 am

kitchenarian - I love chili and this one looks great. I like the combination of the two different beans. It gives it great color and really enhances the flavor. I will definitely make this recipe.
Thanks!

October 8, 2010 - 9:21 am

Jenny - I am in charge of our weekly office chili lunch next week, and I’m going to make this and show the meat-lovers that veggie things are JUST as good…if not better! This post came at the perfect time – thanks, Shan! :)

October 8, 2010 - 10:03 am

Rachel - Your chili is so vibrantly red! Looks fresh and tasty!

October 12, 2010 - 6:37 am

fooddreamer - This looks like fantastic chili!

October 12, 2010 - 12:44 pm

Heather - I love making vegetarian chili–so hearty and delicious. This looks great!

October 12, 2010 - 3:59 pm

shannon abdollmohammadi - Wonderful post!!! Great Pics and congrats on making Foodbuzz Top 9!! That is totally cool!!!

October 12, 2010 - 4:11 pm

Jenny - Made it for the office chili lunch. Didn’t look like yours…but it was a hit. I forgot the brown sugar (tear) and used dry beans instead of canned…was more like a soup than chili. But so good – thanks, Lavern! :)

October 12, 2010 - 6:17 pm

Jenny Nguyen - Chilli is also a really good one for freezing for the lazy days :) Thanks for sharing, looks delicious!

October 13, 2010 - 3:11 pm

Pretty. Good. Food. - This looks perfect for the cool days ahead!

October 14, 2010 - 7:53 pm

Carrie @ TV and Dinners - I just made this for dinner and it was amazing. Thanks for the recipe! I’m sure I’ll be making it again and again this winter.

October 14, 2010 - 8:53 pm

Shanon Lacy - Hey Carrie!

Thanks for the comment…I’m glad you liked it. It’s crazy delicious-and healthy! :)

October 20, 2010 - 4:11 pm

Suzanne B - Made this last night, had the first real taste of it for lunch today — delicious! It’s got just the right amount of kick. Can’t wait to try more of the recipes on here! It’s great to find the blog of a fellow pescetarian with similar taste!

November 11, 2010 - 9:12 pm

Vegetarian Chili « The Healthy Haven - [...] When the weather starts to cool down, my thoughts turn to what I refer to as comfort foods.  Comfort foods are there to warm you up from the inside out and also stick to your ribs for when you have to literally weather chilly days and nights.  So when I came upon this Vegetarian Chili recipe by Shanon, writer of The Curvy Carrot Blog, I knew this recipe would hit the spot and when I saw the delectable photo, it sealed the deal. Click here to see the original recipe post. [...]

November 12, 2010 - 6:47 pm

Vegetarian Chili | Herbal for Health - [...] When the weather starts to cool down, my thoughts turn to what I refer to as comfort foods.  Comfort foods are there to warm you up from the inside out and also stick to your ribs for when you have to literally weather chilly days and nights.  So when I came upon this Vegetarian Chili recipe by Shanon, writer of The Curvy Carrot Blog, I knew this recipe would hit the spot and when I saw the delectable photo, it sealed the deal. Click here to see the original recipe post. [...]

December 1, 2010 - 10:35 am

paula dean recipes - I love making vegetarian chili–so hearty and delicious. This looks great!

January 17, 2011 - 11:54 pm

Katie - This chili is REALLY good-thanks!

January 27, 2011 - 3:28 am

Jiyeon Kim - Since I tried this recipe, this one becomes my favorite comfort food ever! thanks for the recipe, this one is SERIOUSLY, SOOOOOO GOOD!!!!!!!

September 27, 2011 - 5:02 am

The Curvy Carrot » Spicy Two-Bean Chili - [...] course, a traditional fall (and football) food is chili.  And, for me, that means another easy and meat-free 100% vegan base recipe (I added the cheese on top, well, because you know that I [...]

November 9, 2011 - 11:11 am

Jessica - I’m going to try this tonight – I have a vegetarian tofu chili recipe that I love, but I’m looking for something new, and this looks perfect. Great for the fall weather!

December 8, 2011 - 4:32 pm

Simple Vegetable Ideas for a Healthy Holiday - [...] Vegetarian Chili on The Curvy Carrot. [...]

December 20, 2011 - 10:08 pm

Meatless Monday: Vegetarian Chili | cookingandhooking.com - [...] from: The Curvy Carrot (love her blog by the [...]

December 23, 2011 - 8:51 pm

Jessica - I just wanted to pop in again and let you know how much we LOVE this chili! I just made it for the second time, and it’s just as delicious as I remember. So easy and filling and healthy – it’s perfect. It’s great to find the blog of a fellow pescetarian who loves food. I blogged about your chili: http://feastie.com/blog/spicy-vegetarian-chili-and-best-cornbread Your photos are beautiful, too.

January 17, 2012 - 3:21 pm

Abigail - Love, love, looooved this recipe. Just curious – Any idea how many calories are in a serving?

January 17, 2012 - 3:59 pm

srlacy - Hi Abigail-

Thanks! Glad you liked it-it’s one of my favorites. Unfortunately I don’t have the caloric content on any of the recipes I post. I tried to calculate for a while, but it was too complicated.

January 30, 2012 - 7:01 am

Chili Recipe Roundup 2011 - Jeanette's Healthy Living - [...] and Chipotle Chili – The Brassica Diaries Zesty Wheat Berry Black Bean Chili – 5 second rule Vegetarian Chili – The Curvy Carrot Vegetarian Chili with Smoked Spices – A Food Centric Life Vegetarian [...]

March 6, 2012 - 4:02 pm

A Vegan Camping Menu » Truth & The Life - [...] Here’s the recipe (from “The Curvy Carrot” Blog): [...]

March 26, 2012 - 2:47 am

Meatless Monday – Vegan Chili! | Natural Kidz Blog - [...] Check out this week’s vegan chili recipe from The Curvy Carrot! [...]

August 3, 2012 - 6:42 pm

Starving Student - Great recipe and super easy! I will definitely make it again.

January 30, 2013 - 8:30 pm

Romeo - Excellent chili! I may have put a bit too much chili powder in, but it was yummy nonetheless. You’ve found yourself a new groupee. I had your kale and bean soup the other day and also loved it. :-)

February 12, 2013 - 10:13 pm

Karen - I made this chili over the weekend while we had 2 feet of snow fall. It was absolutely delicious!!! I’ve been looking for a vegetarian chili that looked hearty, yummy, and healthy. This recipe was all three. It is definitely my new favorite “comfort food” dish. I’m planning on making again next weekend. Good thing my husband liked it too! Thanks for sharing!!

March 3, 2013 - 8:32 pm

Sweet n Spicy Chili Cups and Cornbread Monster Sticks... - - [...] when it’s chilly…I like to make chili…ha! I came across a recipe over at The Curvy Carrot. The original recipe produces more of a spicy chili and I’m more of a sweet n spicy chili [...]

March 5, 2013 - 2:08 am

Vegetarian Chili | daily-pins.com - [...] Read all the details about the recipe on thecurvycarrot.com [...]

March 6, 2013 - 9:29 am

Hmesina - Just made this its SO good and SUPER flavorful. I used canned corn and added a can of sliced mushrooms I finely chopped. Very hearty, very delicious.

March 15, 2013 - 9:28 am

Veggie - This looks wonderful. I was searching for a nice vegan chili recipe to make a nice dinner for my sister. I guess she will love this one!

April 23, 2013 - 1:18 pm

Melissa Hulke - Do you think this could be made in a crock pot? Looks delish!

April 23, 2013 - 1:22 pm

srlacy - Hi Melissa-

I don’t see why not! Let me know how it goes!

August 7, 2013 - 5:34 am

Vegetarian Chili | Foods, Drinks & Recipes - [...] Read all the details about the recipe on thecurvycarrot.com [...]

September 3, 2013 - 12:19 pm
October 8, 2013 - 5:00 am

Spicy Bean Chili with Quinoa and Kale » The Curvy Carrot - [...] is an adaptation from one of my early posts from the blog.  I modified the recipe to add in some quinoa (which, by the way, the United Nations [...]

December 24, 2013 - 11:06 pm

Nico Bellissimo - This chili recipe was outstanding (along with Jessica’s recommendation of the cornbread recipe)! I followed the recipe perfectly, except I used 2 tbs. of chili powder and I did add *some* chili meat for my husband and my boys. ;) It was very tasty and perfect for this cold weather. I will recommend to my friends and family because this was the best chili we have ever had!!! Thank you! :)

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