Vegetarian Chili Recipe

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1courgette, diced
• 1 smallonion, diced
• 1green pepper, deseeded and diced
• 2 clovesgarlic, pressed
• 794 g (28 ounces)tin of crushed tomatoes
• 946 ml (32 ounces)vegetable stock
• 425 g (15 ounces)tin of kidney beans, drained and rinsed
• 822 g (1 pound and 13 ounces)tin of pinto beans, drained and rinsed
• 170 g (6 ounces)tin of tomato purée
• 30 ml (2 tablespoons)chilli powder
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon)smoked paprika
• 120 g (1 cup)chopped walnuts
• 1 pinchred pepper flakes
• To tastespring onion, grated Cheddar and plain Greek yoghurt, optional, for garnish

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large stockpot over a medium-high heat. Add the courgette, onion, green pepper and garlic; sauté for about 3–5 minutes, until softened.

2. 2

   Simmer the chilli

   Add all the remaining ingredients except the garnishes and stir to combine. Cover, lower the heat and simmer gently for 90 minutes, stirring occasionally.

3. 3

   Add the garnishes

   Serve with your choice of the listed garnishes.

What is vegetarian chilli?

Chilli is a hearty American dish built around a warmly spiced tomato base; this version gets its substance from beans and vegetables rather than meat. Its long, gentle simmer gives the flavours time to come together.

Walnuts add a pleasantly firm, slightly earthy bite among the soft beans. The combination of kidney and pinto beans also makes each spoonful varied and filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 13g protein, 30g carbs, 20g fat.

The beans and vegetables provide most of the carbohydrates, while walnuts and olive oil contribute much of the fat; beans also supply the main share of the protein. Serve with a green salad or extra vegetables to balance the meal, or add rice or bread if you want a more substantial plate.

The vegetable base

Courgette and pepper: Dicing them into similar-sized pieces helps them soften evenly during the brief sauté.

Onion and garlic: Cook these with the other vegetables until softened, without letting the garlic brown. This gives the chilli a savoury start before the liquids go in.

Why use two kinds of beans?

Kidney beans: Their shape and firmer texture hold up well through a long simmer.

Pinto beans: These bring a softer, creamier contrast. Drain and rinse both types as directed so the chilli starts with the intended balance of beans and liquid.

Let the chilli simmer gently

Once everything is stirred together, keep the heat low and the pot covered for the 90-minute simmer. Stir occasionally, checking that nothing is catching on the bottom.

The recipe does not specify a target consistency, so use the simmer to bring the ingredients together while keeping the beans intact. If the chilli begins to stick, lower the heat.

Walnuts and seasoning

Walnuts: Chop them so they are easy to scoop up with the beans, then add them with the other ingredients for the full simmer.

Spices: Chilli powder, smoked paprika, black pepper and a pinch of red pepper flakes provide warmth and depth. The optional toppings let each person adjust the finished bowl to taste.

Serving ideas

Spring onion adds a fresh, crisp finish, while grated Cheddar and Greek yoghurt bring creamy, tangy contrast. Offer them at the table so everyone can choose their own combination.

For a more substantial meal, serve the chilli with rice or crusty bread. A simple green salad can make a fresher counterpoint to the rich, slow-simmered bowl.

Recipe notes & tips

• Dice the vegetables evenly so they soften at roughly the same rate.
• Use a large stockpot so the ingredients can be stirred without spilling.
• Keep the heat low once the chilli reaches a simmer.
• Stir occasionally during the 90-minute cooking time to help prevent sticking.
• Put the optional garnishes on the table just before serving.

Variations

• Add sweetcorn: Stir it in with the other ingredients for extra vegetable texture.
• Make it milder: Leave out the red pepper flakes.
• Increase the heat: Add more red pepper flakes to taste.
• Try different beans: Swap in another drained and rinsed variety for one of the listed beans.
• Add fresh herbs: Scatter chopped coriander over the bowls just before serving.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; sauté the vegetables only until softened.
• Cooking at too high a heat: The base may catch; keep the chilli at a gentle simmer.
• Skipping the occasional stir: Ingredients can stick to the pot; stir periodically during cooking.
• Adding the garnishes to the pot: They lose their fresh contrast; serve them separately.
• Using undrained beans: Extra canning liquid changes the balance; drain and rinse them as directed.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over a gentle heat, stirring until piping hot; add a small splash of water or stock if needed.

Frequently asked questions