Vegetarian Chili Recipe (With Chickpeas)
with l'épicier
- Preparation 15 min
- Cooking 55 min
- Servings 6 to 8
- Freezing Absolutely
Ads
🌶️ The vegetarian chili my kids went crazy for!
I wanted my own veggie version of my chili, and I’ll tell you right now: it’s incredibly good! I served it to my kids and they went crazy for it. Kidney beans, chickpeas, two bell peppers, smoked paprika, and a sauce that reduces until it’s nice and thick. Try it, you’ll get it.
🍫 My secret ingredient: cocoa
Yes, cocoa in chili. No, it doesn’t taste like cocoa! It tastes bold, it tastes great, it tastes spicy. It’s a really good idea.
🫘 You won’t feel sad after
It depends on how you feel. Some people will always prefer the meat version, others the veggie one. But if you eat this one, I mean it, you won’t feel sad after. A big spoonful of sour cream, some cheese, plenty of parsley or cilantro on top, and you’re set.
Ads
Ads
🌶️ Toast your spices with the tomato paste
Don’t skip this step. A minute or two in the pot, stirring, and your whole house already smells like good chili. That’s where the flavor gets built.
🫘 Two kinds of beans, for a reason
Kidney beans and chickpeas don’t have the same texture or the same taste, and every bite gets more interesting. You get extra protein too. You can even add a can of lentils if you like, just let it reduce a little less.
🥄 You want it nice and thick
It really has to reduce. If your sauce is still runny, keep simmering. And if it thickens too fast, a little broth fixes that.
🌶️ Like it hotter?
Mild chili powder keeps this one fine for kids. If you want more heat, add cayenne at the end, one pinch at a time, and taste in between.
🍲 In the slow cooker
I’ve never made it in a slow cooker, but you can, and I’m pretty sure it’ll be excellent. Do the first two steps in your pot, transfer everything, then count 5 to 6 hours on LOW. Since it reduces less than on the stove, use a little less broth.
🧀 For nachos
My kids went crazy for this. Spread the chili over corn chips, add sharp cheddar and bake until melted. Serve with salsa and sour cream.
❄️ Storage
It keeps 3 to 5 days in the fridge, well covered. It also freezes really well.
📅 Make-ahead prep
The day before, dice your onion and peppers, chop your garlic, grate your cheddar and store everything in labelled containers. Measure your spices and cocoa into a small jar. On the day, you just open your cans and start your pot, and it smells like chili when your people walk in. The parsley or cilantro, though, gets chopped at the last minute so it stays fresh.
✅ What to serve with my vegetarian chili recipe
Cornbread, tortillas, nachos, even naan bread, it’s all excellent. Try my honey cornbread, and put my homemade guacamole or my traditional Mexican salsa on the table. And if you love this kind of dinner, try my classic beef chili or my vegetarian Bolognese-style spaghetti sauce.
Ads
Chili
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, finely chopped
- 2 tbsp (30 ml) mild chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1 can (156 ml) tomato paste
- 1 can (796 ml) diced tomatoes
- 1 cup (250 ml) vegetable broth
- 1 tsp (5 ml) unsweetened cocoa powder
- 2 cans (540 ml each) kidney beans, rinsed and drained
- 1 can (540 ml) chickpeas, rinsed and drained
- Salt and freshly ground black pepper
Toppings
- Sour cream
- Sharp cheddar, grated
- Parsley or cilantro, chopped
- Green onions, sliced
- Lime wedges
- Corn chips
Ads
Preparation
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, both bell peppers and a pinch of salt. Cook, stirring, for 6 to 7 minutes, until the vegetables start to soften.
- Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste. Toast for 1 to 2 minutes, stirring.
- Pour in the diced tomatoes, vegetable broth and cocoa. Add the kidney beans and chickpeas. Stir well and bring to a boil.
- Reduce to low heat, partially cover and simmer for 35 to 45 minutes, stirring from time to time, until the chili has reduced and is nice and thick. If it thickens too fast, add a little broth.
- Taste, then adjust the salt and pepper. Serve piping hot in large bowls with the sour cream, cheddar, parsley or cilantro, green onions, lime and corn chips.
Serve it over rice or quinoa, or add a can of lentils and let it reduce a little less. With the kidney beans and chickpeas, it’s already pretty hearty.
Keep the chili as is and skip the sour cream and cheddar at the table. Everything else in the recipe is already vegan.
It doesn’t make it taste like chocolate. A small amount of unsweetened cocoa boosts the depth, the color and the earthy side of the beans and spices.
I’ve never made it that way, but you can. Cook the vegetables and spices in a pot, transfer everything to the slow cooker and count 5 to 6 hours on LOW, with a little less broth.
Absolutely. Let it cool, divide it into airtight containers and keep it for up to 3 months. Thaw it in the fridge before reheating.
Ads
Ads
Ads
Ads
Ads