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Hearty Vegetarian Chili Recipe with Spicy Jalapeño Kick

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A quick and easy vegetarian chili with a spicy jalapeño kick, perfect for cold days. This hearty chili combines beans, veggies, and bold spices for a comforting and flavorful meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium jalapeño peppers, finely chopped (remove seeds for milder heat)
  • 1 large red bell pepper, diced
  • 2 medium carrots, diced
  • 28 ounces (800 g) canned diced tomatoes
  • 1 can (15 ounces / 425 g) black beans, drained and rinsed
  • 1 can (15 ounces / 425 g) pinto beans, drained and rinsed
  • 2 cups (480 ml) vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Dice the onion, red bell pepper, carrots, and finely chop the jalapeños (remove seeds if you want milder heat). Mince the garlic cloves. This should take about 10 minutes.
  2. Place a large heavy-bottomed pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Let it warm up for a minute or two until shimmering but not smoking.
  3. Add the diced onion, carrots, and red bell pepper. Cook for about 7–8 minutes, stirring occasionally, until the veggies soften and the onion turns translucent.
  4. Stir in the minced garlic and chopped jalapeños. Cook for another 1–2 minutes until fragrant, but don’t let the garlic brown.
  5. Sprinkle in the cumin, smoked paprika, chili powder, and dried oregano. Stir well to coat the veggies and toast the spices for about a minute.
  6. Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
  7. Reduce the heat to low, cover with a lid slightly ajar, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking and help flavors meld.
  8. Add the drained and rinsed black beans and pinto beans. Stir and continue simmering uncovered for another 10 minutes to thicken the chili and let the beans absorb flavors.
  9. Season with salt and freshly ground black pepper to taste. Stir in 1 tablespoon of fresh lime juice. Sprinkle chopped cilantro on top just before serving if desired.
  10. Spoon the chili into bowls and add optional toppings like shredded cheese, sour cream, or avocado slices for extra richness.

Notes

For milder heat, remove seeds from jalapeños or use only one jalapeño. Toasting spices with veggies enhances flavor. If chili tastes too acidic, add a pinch of sugar or maple syrup. If too thick, stir in more broth or water. Leftovers taste better the next day. Wear gloves when chopping jalapeños to avoid skin irritation.

Nutrition

Keywords: vegetarian chili, spicy chili, jalapeño chili, easy chili recipe, cold weather meal, meatless chili, healthy chili

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