Best 3 Chunky Vegetarian Chili Recipes

**Indulge in a hearty and flavorful vegetarian chili packed with wholesome ingredients, perfect for a cozy meal. This chunky chili boasts a medley of tender vegetables such as bell peppers, corn, black beans, and kidney beans, simmered in a rich and savory tomato broth. Its meatless nature makes it a healthy and protein-packed option that satisfies even the most ardent meat lover. Accompany this chili with a variety of toppings like sour cream, shredded cheese, and chopped cilantro to elevate its flavors. Our collection of recipes offers a range of variations, from a classic chili to a spicy and smoky version, ensuring that there's something for every palate. Prepare to warm your soul with this comforting and delicious vegetarian chili, perfect for chilly evenings or gatherings with friends and family.**

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

THICK & CHUNKY VEGETARIAN CHILI

Thick & Chunky Vegetarian Chili image

Combination of different recipes and just messin' around. You will never even notice there isn't meat. One satisfying chili.

Provided by me alex

Categories Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 1/2 cups chopped onions
1 tablespoon ground cumin
2 tablespoons chili powder
1/2 cup chopped celery
1 cup chopped bell pepper, any color
1 cup chopped carrot
2 garlic cloves, minced
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons kosher salt
2 cups tomato sauce
3/4 cup dried couscous
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans black beans
3 tablespoons diced green chilies
1 dash hot sauce

Steps:

heat oil in large pot.
add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
cook, stirring, for a few minutes.
add remaining ingredients (can sub barley or bulgar wheat for couscous).
Bring to boil - stirring.
reduce heat to medium low.
simmer, uncovered, 20 minutes.
If too thick, add more tomato sauce or crushed tomato.
Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

Make and share this Chunky Vegetarian Chili recipe from Food.com.

Provided by Charishma_Ramchanda

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin

Steps:

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
Stir well.
Bring to a boil.
Reduce heat.
Cover and simmer for 30 minutes.
Stir occasionally.
Top with sour cream,if desired.
Serve.

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Try using a combination of black beans, kidney beans, pinto beans, and chickpeas.
Don't skip the spices. Chili is a flavorful dish, and the spices are what really make it sing. Be sure to use a good amount of chili powder, cumin, and paprika. You can also add other spices to taste, such as garlic powder, onion powder, or cayenne pepper.
Let the chili simmer. The longer you simmer the chili, the more time the flavors will develop. Simmer the chili for at least 30 minutes, or even longer if you have time.
Serve with your favorite toppings. Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, avocado, chopped onions, and cilantro.

Conclusion:

Chunky vegetarian chili is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you have a bunch of vegetables that need to be used up, give this chili a try. You won't be disappointed!