There’s just something about a big bowl of chili on a chilly evening, isn’t there? The kind that warms you from the inside out, chases away the blues, and makes you want to curl up on the couch with a good book. That’s exactly what this Cozy Vegetarian Chili for Chilly Evenings is all about. Trust me, it’s pure comfort food!
And the best part? It’s SO easy to make! Seriously, even on the busiest weeknights, you can whip up a batch of this hearty chili in no time. I remember one particularly blustery November night… the wind was howling, and I was NOT in the mood to cook. But I had all the ingredients for this chili on hand and, wow, it totally saved the day! The whole family devoured it.
This isn’t just some random recipe I found online, either. I’ve been tweaking and perfecting this chili for years, making sure it’s packed with flavor, super satisfying, and, most importantly, easy enough for anyone to make. So, yeah, you can trust me on this one. I’ve made a LOT of chili in my day, haha!
Why You’ll Love This Cozy Vegetarian Chili for Chilly Evenings
Okay, so why *this* chili? Well, let me tell you! It’s got a few things going for it that I think you’re gonna LOVE:
- Quick Prep: Seriously, minimal chopping involved!
- Easy Ingredients: Nothing fancy here, just stuff you probably already have in your pantry.
- Packed with Flavor: We’re talking layers of yumminess, thanks to the spices.
- Healthy & Filling: Good for you AND keeps you full? Yes, please!
- Perfect for Meal Prepping: Make a big batch on Sunday and you’re set for the week! My favorite part is having leftovers.
Ingredients for Your Cozy Vegetarian Chili for Chilly Evenings
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Cozy Vegetarian Chili for Chilly Evenings:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro (or whatever YOUR heart desires!)
How to Make Cozy Vegetarian Chili for Chilly Evenings: Step-by-Step Instructions
Preparing the Base for Your Cozy Vegetarian Chili for Chilly Evenings
Okay, let’s get cooking! First, you’ll want to grab your biggest pot (the one you use for pasta should work great!). Pop that baby on the stove over medium heat, and drizzle in about a tablespoon of olive oil. Once the oil is nice and shimmering (careful, it can get hot!), toss in your chopped onion. Cook it until it’s softened and translucent – about 5 minutes should do the trick. That’s when you add the minced garlic, bell peppers, and jalapeño. Cook for another 5 minutes or so, until those veggies are starting to soften up too. Now, for the good stuff! Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Give it all a good stir and cook for about a minute. This is how you “bloom” the spices, which basically means you’re waking up all those amazing flavors. Trust me, it makes a difference!
Simmering Your Cozy Vegetarian Chili for Chilly Evenings to Perfection
Alright, now comes the easy part! Dump in the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Give it all a good stir to combine. Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. Now, THIS is important! The longer it simmers, the more the flavors will meld together and the more delicious it will be. I usually let mine go for a full hour if I have the time. Don’t forget to give it a stir every once in a while to make sure nothing’s sticking to the bottom. Finally, season with salt and pepper to taste. And that’s it! Almost ready…
Serving Your Cozy Vegetarian Chili for Chilly Evenings
Okay, the moment you’ve been waiting for! Grab a bowl and ladle in that delicious Cozy Vegetarian Chili for Chilly Evenings. Now, for the toppings! I’m a big fan of shredded cheese, a dollop of sour cream (or Greek yogurt!), and some diced avocado. And a sprinkle of fresh cilantro? YES, please! Seriously experiment and find your perfect combo. Enjoy!
Tips for the Best Cozy Vegetarian Chili for Chilly Evenings
Want to take your Cozy Vegetarian Chili for Chilly Evenings from “good” to “OMG AMAZING”? I’ve got a few tricks up my sleeve! First, spice it up (or down!) to your liking. If you’re a heat-seeker, add a pinch more cayenne pepper, or even a chopped serrano pepper. If you’re spice-averse, just leave out the cayenne altogether. Easy peasy!
Another tip? If you want a thicker chili, just mash some of the beans with a fork before you add them to the pot. It’s a super simple trick that works like a charm. And finally, don’t be afraid to get creative with fresh herbs! A sprinkle of fresh cilantro or parsley right before serving adds a burst of freshness that’s just *chef’s kiss*.
Variations for Your Cozy Vegetarian Chili for Chilly Evenings
Okay, so you’ve made the basic Cozy Vegetarian Chili for Chilly Evenings and you’re like, “This is great, but what else can I do?” Don’t worry, I’ve got you covered! This recipe is SO easy to customize. For starters, try swapping out the kidney beans for pinto beans, or maybe even white beans. Different beans, different vibes, ya know?
And veggies? Go wild! Throw in some diced sweet potatoes, zucchini, or even some chopped kale. Seriously, whatever you’ve got in the fridge that needs using up, toss it in! Want to add a little extra protein? A cup of cooked quinoa or lentils works wonders. And don’t even get me STARTED on different spices! A dash of smoked chipotle powder? YES. A pinch of oregano? Absolutely! Have fun with it!
Frequently Asked Questions About Cozy Vegetarian Chili for Chilly Evenings
Got questions about my Cozy Vegetarian Chili for Chilly Evenings? I got answers! Here are a few of the most common questions I get asked:
Can I freeze this chili? Absolutely! It freezes beautifully. Just let it cool completely, then pop it into freezer-safe containers (I like to use those quart-sized freezer bags). It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
How long does it last in the fridge? This chili will keep in the fridge for up to 4 days. Just make sure to store it in an airtight container. In fact, I think it tastes even BETTER the next day, after the flavors have had a chance to meld even more!
Can I make it in a slow cooker? You bet! Just sauté the onions, garlic, and peppers as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Easy peasy!
Is this recipe gluten-free? Yep! As long as you’re using gluten-free vegetable broth, this chili is naturally gluten-free. Just double-check the labels on your ingredients to be sure.
Serving Suggestions for Your Cozy Vegetarian Chili for Chilly Evenings
Okay, so you’ve got a pot of amazing Cozy Vegetarian Chili for Chilly Evenings… but what do you serve with it? Well, my personal fave is a big hunk of warm, buttery cornbread. Mmm! But honestly, this chili goes with just about anything. Try serving it over rice, with a side salad, or even just with some crispy tortilla chips for dipping. Yum!
Nutritional Information for Cozy Vegetarian Chili for Chilly Evenings
Okay, quick note: nutrition info can vary *a lot* depending on the exact brands and ingredients you use, so please don’t take this as gospel! It’s just a rough estimate, okay?
Enjoy Your Cozy Vegetarian Chili for Chilly Evenings!
Alright, my friend, that’s it! You’re now officially equipped to make the BEST Cozy Vegetarian Chili for Chilly Evenings EVER. I really, truly hope you love it as much as my family and I do. If you try it out, would you do me a HUGE favor and leave a comment below? And don’t forget to give it a rating! Oh, and if you’re feeling extra generous, share a pic on social media and tag me! I can’t WAIT to see your chili creations!
Print
Cozy Vegetarian Chili: Delicious After Only 30 Minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and comforting vegetarian chili perfect for cold weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell peppers, and jalapeño and cook for another 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more.
- Add crushed tomatoes, kidney beans, black beans, corn, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- Adjust the amount of cayenne pepper to your desired level of spice.
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- This chili can be made ahead of time and reheated.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
