Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vegetarian Chili 3.5 (570) 13 Reviews A bowl of this quick chili is the best vegetarian comfort food we know. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 25, 2023 Rate PRINT Share Total Time: 35 mins Servings: 6 Our vegetarian chili comes together quickly, but doesn't skimp on flavor. The streamlined recipe was developed to get that deep, slow-cooked flavor fast. Onions and garlic are the base, canned black and pinto beans provide heft, while our favorite shortcut ingredients, canned diced tomatoes and canned diced tomatoes with green chiles, create the rich tomatoey base. Zucchini is the wildcard ingredient; it cooks fast and is mildly flavored, so it complements the chili. The dish is spiced with cumin and chipotle chile powder, so it's not too spicy—everyone can customize their bowl with more heat if they like, and their favorite chili toppings. Johnny Miller Easy Beef Chili What to Serve With Vegetarian Chili This vegetarian chili is a complete meal as is. It's also great served with your favorite chili fixings, such as shredded cheese, sliced jalapeños, sliced avocado, and sour cream. Other delicious accompaniments include: Crusty bread and butter Homemade cornbread Corn muffins Brown or white rice Crumble tortilla chips on top Baked potatoes Easy Beef Chili Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced medium 4 garlic cloves, roughly chopped 1 ½ teaspoons ground cumin 1 teaspoon chipotle chile powder Coarse salt and ground pepper 1 medium zucchini, cut into ½-inch dice ¾ cup (6 ounces) tomato paste 1 can (15.5 ounces) black beans, rinsed and drained 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes with green chiles 1 can (14.5 ounces) diced tomatoes Directions Cook onion and garlic: In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add spices: Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste: Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Add beans and canned tomatoes: Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water. Simmer: Bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Storing Leftover Vegetarian Chili If you have any leftover vegetarian chili, transfer it to an airtight container and store in the refrigerator for up to seven days. Freezing You can also freeze vegetarian chili: transfer the chili to airtight containers or freezer bags. Do not overfill: Leave an inch or so in the top of the containers or bags as the chili will expand as it freezes. Frequently Asked Questions Should chili be thick or soupy? Chili can be thick, or thin and more soupy, it’s really a matter of personal preference—and the recipe you follow. How do you thicken vegetarian chili? There are several ways to thicken chili. The simplest is to simmer the chili for longer, concentrating the flavors as you reduce the liquid. Mashing more beans and adding them to the chili is a quick way to thicken. Another option is to thicken the chili with cornstarch or all-purpose flour similar to how you might thicken a sauce. Other Vegetarian Chili Recipes to Try: Vegetarian Black-Bean Chili Vegetarian Chili With Avocado Cream Spicy Vegetarian Chili Weeknight Vegetarian Chili Vegan Sweet Potato Chili Originally appeared: Everyday Food, May 2010 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.