Its almost fall, and I’m constantly craving comforting favorites like this vegetarian chili. It’s a personal favorite of mine, and leftovers are even delicious the next day as the chili thickens. Serve with a variety of toppings, including southern-style cornbread.
Because it’s a yummy meatless alternative that both carnivores and omnivores will appreciate, this chili is ideal for watching fall/winter games with a crowd.
Plus, if you pick your toppings wisely, it can be made gluten-free. This chili is sure to please and even customizable for vegans and dairy-free diets.
Ingredients for smoky chili
- kidney beans
- black beans
- chickpeas
- crushed tomato
- chipotle sauce
- red onions
- red bell peppers
- carrots
- cloves garlic
- jalapeno pepper
- chili flakes
- dried oregano
- smoked paprika
- ground cumin
- water
- ground beef or chicken (optional, for non-vegans)
How to make a smoky chili
Step 1: Bring a big saucepan of hot olive oil to a boil. Chop up carrots and sauté them for a minute or two, then add to the broth to cook. Chop red bell pepper and onion and sauté until the pepper softens and the onion is transparent.
Optional: Slice the jalapeño and dice the garlic and then add both to the pot (veins and seeds out). Allow the sauce to cook for one more minute to develop its fragrance.
Step 2: Crush chipotle peppers and add them together with crushed canned tomatoes, canned chickpeas, and crushed beans. Continue to cook for about 20 minutes, until the liquid has been reduced and the flavors have melded.
Step 3: Use the chili beans as a filler for Mexican tortillas, burritos, or enchiladas, or serve them in separate bowls.
Toppings
This chili recipe is dairy-free and vegan as-is. Vegan-friendly toppings like sliced avocado and tortilla go great with this chili. Some other topping options include:
- Grated cheddar cheese or cheese crisps
- crackers
- Lime juice
- Sliced jalapeños
- Sliced avocado
- Sour cream
- Shredded cheese
- Fresh cilantro or parsley
- Tortilla chips
Have leftover chili?
The leftovers from this chili store nicely in the refrigerator for four days. Simply reheat chili in a bowl and serve.
This chili is also delicious as a protein-packed topping for baked potatoes, fries, or with grilled cheese. My son loves it for chili mac.
FAQ/ Tips
- Starting with aromatics like onion, carrot, celery, and garlic, makes these simple ingredients taste extraordinary.
- For a flavorful, smoky touch, simply use chili spices and smoked paprika.
- In a rush? If you enjoy a thicker chili, blend a bit. It gives the appearance and flavor of a chili that has been boiling all morning, but it only takes minutes to prepare!
Smoky Chili
Ingredients
- 2 carrots
- 1 15 oz can kidney beans
- 1 15 oz black beans
- 1 15 oz chickpeas
- 2 15 oz can crushed tomatoes
- 2 red onion
- 2 red bell peppers
- 4 cloves garlic chopped
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 cup water *add a little at a time, depending on your thickness preferences
- ½ lb ground meat of choice *for non-vegans
Instructions
- Heat olive oil in a large pot. Add chopped carrot and sauté for a minute or two until lightly golden. Add chopped onion with chopped red bell pepper and sauté until onion is translucent and the pepper is tender. Then add chopped garlic and sliced jalapeno (veins and seeds out). Stir for one more minute to be fragrant.
- Add canned beans and chickpeas, crushed tomato, chipotle sauce, spices, and water. Stir to combine and simmer for 20 minutes until liquid is reduced and flavors are well combined.
- Serve these chili beans into individual bowls or use them as a filling for Mexican tortillas, burritos, or enchiladas!
Notes
- Lime juice
- Sliced jalapenos
- Sliced avocado
- Sour cream
- Shredded cheese
- Fresh cilantro or parsley
- Tortilla chips
- Make this recipe in advance and freeze it in portions to have a meal ready when needed. You can store it for up to four months in a sealed bag. Thaw it in the fridge for 8 hours and then reheat it in the microwave or over the stove.
- For a spicy version, add extra chili flakes, peppers, or hot sauce.