Easy 20-Minute Vegetarian Chili is your weeknight savior, delivering a hearty, flavorful, and incredibly quick meal when time is short. This straightforward recipe proves that delicious vegetarian comfort food can be ready in a flash, making it an essential addition to your busy meal rotation.
Key Ingredients for Easy 20-Minute Vegetarian Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
How to Make Easy 20-Minute Vegetarian Chili
This Easy 20-Minute Vegetarian Chili is a marvel of speed and flavor, proving that you don’t need hours in the kitchen for a deeply satisfying meal. Its simplicity lies in the clever use of pantry staples and minimal chopping, resulting in a rich, savory, and comforting bowl that feels like it simmered for hours. Ready in a remarkable 20 minutes, this recipe is perfect for those evenings when dinner needs to be on the table pronto.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Then, add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables and toast the spices for about 30 seconds to enhance their flavor.
- Incorporate Beans and Tomatoes: Add the rinsed and drained black beans and kidney beans to the pot. Pour in the undrained diced tomatoes and the tomato sauce. Stir everything together to combine.
- Simmer and Thicken: Pour in the vegetable broth. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, allowing the flavors to meld and the chili to thicken slightly. Stir occasionally to prevent sticking.
- Season and Serve: Taste the chili and season generously with salt and freshly ground black pepper, adjusting to your preference. Serve hot, with your favorite toppings.
Why You’ll Love This Easy 20-Minute Vegetarian Chili
You’ll absolutely adore this Easy 20-Minute Vegetarian Chili for its incredible speed and vibrant, comforting taste. It’s a hug in a bowl, packed with hearty beans and aromatic spices that rival any slow-cooked version, all while being a fraction of the effort. Unlike more time-consuming vegetarian chilis that often rely on hours of simmering, this recipe delivers maximum flavor with minimal fuss, making it an ideal pantry-staple hero for any night of the week.
Not only is this vegetarian chili a lifesaver for busy evenings, but it’s also incredibly budget-friendly to make at home, utilizing affordable canned goods and pantry staples. The magic lies in the perfectly balanced blend of chili powder, cumin, and smoked paprika, creating a deep, smoky flavor that’s simply irresistible, especially when piled high with your favorite toppings like avocado, cilantro, or a dollop of dairy-free sour cream. So, ditch the takeout menus and give this wonderfully easy and satisfying chili a try tonight!
Storing and Reheating Tips
Properly storing and reheating your Easy 20-Minute Vegetarian Chili ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: Reheat the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of vegetable broth or water if it has thickened too much.
- Microwave: Transfer a portion of the chili to a microwave-safe bowl. Heat on high, stirring halfway through, until hot.
- Freezing: For longer storage, after cooling completely, ladle the chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator overnight and then reheat as directed above.
Final Thoughts
This Easy 20-Minute Vegetarian Chili is a testament to how quickly delicious and comforting meals can come together. Give it a try the next time you crave a hearty, flavorful dish without the long wait; your taste buds will thank you!
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Easy 20-Minute Vegetarian Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.1 tablespoon olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 medium green bell pepper
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Then, add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables and toast the spices for about 30 seconds to enhance their flavor.2 cloves garlic, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add the rinsed and drained black beans and kidney beans to the pot. Pour in the undrained diced tomatoes and the tomato sauce. Stir everything together to combine.1 15-ounce can black beans, 1 15-ounce can kidney beans, 1 15-ounce can diced tomatoes, 1 15-ounce can tomato sauce
- Pour in the vegetable broth. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes, allowing the flavors to meld and the chili to thicken slightly. Stir occasionally to prevent sticking.1 cup vegetable broth
- Taste the chili and season generously with salt and freshly ground black pepper, adjusting to your preference. Serve hot, with your favorite toppings.salt, freshly ground black pepper