Vegetarian Chili
A hearty vegetable-packed chili featuring cauliflower, beans, and warm spices simmered in a rich tomato sauce.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner
Cuisine American
Large pot Used to sauté vegetables and simmer the chili.
- 1 tbsp 14 g olive oil
- 1 medium onion diced (150 g)
- 3 cloves garlic minced (9 g)
- 2 cups cauliflower florets chopped small (200 g )
- 1 medium bell pepper diced (120 g)
- 1 medium carrot diced (70 g)
- 1 cup sliced mushrooms (100 g )
- 1 can kidney beans 15 oz / 425 g , drained and rinsed
- 1 can black beans 15 oz / 425 g, drained and rinsed
- 1 can fire-roasted diced tomatoes 15 oz / 425 g
- 1 can tomato sauce 8 oz / 227 g tomato sauce
- 1 cup 240 ml vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne optional
Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
Stir in garlic, cauliflower, bell pepper, carrot, and mushrooms. Cook 6–8 minutes until vegetables begin to soften.
Add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir to coat the vegetables in the spices.
Pour in the diced tomatoes, tomato sauce, vegetable broth, kidney beans, and black beans. Stir well.
Bring the chili to a simmer. Reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and vegetables are tender.
Taste and adjust seasoning as needed before serving.
- Texture boost: Chop cauliflower small for a meat-like bite in the chili.
- Bean swaps: Use pinto or chickpeas if you prefer a different texture.
- Thicker chili: Simmer longer or mash some beans directly in the pot.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
Keyword chili, vegetarian
