Vegetarian Chili Recipe

It's that time of the year when we find comfort in wrapping ourselves in warm sweaters, sipping on spiced beverages, and indulging in hearty, soul-warming meals. And what better dish embodies the essence of fall comfort than a steaming bowl of chili? But here's the twist – we're talking about a Vegetarian Chili that's as rich in flavors as it is in wholesome ingredients.

This savory dish is versatile and can be served at a family gathering, a football game watch party, or enjoyed by yourself on a chilly autumn evening. A mix of flavorful herbs and spices with a hearty selection of Autumn vegetables creates a tasty – and healthy – dish topped with cheese and sour cream {like any good chili should be}.

A Few Key Ingredients

Red kidney beans – Kidney beans serve as an earthy, mildly nutty, and sweet base for this chili.
Fresh plum tomatoes – Medium-size, fresh plum tomatoes add a juicy bite to the dish.
Chickpeas – Another essential base ingredient for this chili, chickpeas have a mild nutty flavor and a satisfying, slightly creamy bite to them.

We recommend serving Vegetarian Chili hot and fresh, straight out of the Dutch oven in small bowls. Our serving spoons are perfect for ladling a generous portion into each bowl. Don’t forget to set out matching or complementary napkins!

Serve It Up:

Our Signature White Ruffle Bowl (6in) adds beauty to everyday meals.
	Adding the perfect finishing touch to your table is easy with our Fundamental Brass Napkins.

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Vegetarian Chili

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Servings

12

What better dish embodies the essence of fall comfort than a steaming bowl of chili? But here's the twist – we're talking about a Vegetarian Chili that's as rich in flavors as it is in wholesome ingredients.

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Ingredients

1/2 cup olive oil
2 medium sweet onions, coarsely chopped
4 garlic cloves, minced
2 red peppers, cored & coarsely chopped
3 medium zucchinis, cut ½-inch chunks
2 pounds fresh plum tomatoes, seeded & coarsely chopped
2 (28 ounce) cans diced tomatoes
1 (15.5 ounce) can red kidney beans, drained & rinsed
1 (15.5 ounce) can chickpeas, drained & rinsed
2 tablespoons chili powder
1 tablespoon dried basil
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon fennel seeds
1 teaspoon salt
2 teaspoons black pepper
1 lemon, halved
1/2 cup fresh dill, chopped
1/2 cup fresh flat-leaf parsley, chopped
2 cups of sour cream
2 cups cheese, shredded
1 bunch green onions, chopped

Instructions

In a large pot, heat olive oil over medium-high heat.
Add onions and cook for 7-10 minutes until they are translucent. Reduce heat to medium.
Add garlic, red peppers, zucchini, and sauté 7-10 minutes until vegetables are just tender. Do not overcook.
Stir in tomatoes and beans.
In a small bowl, combine chili powder, basil, cumin, oregano, fennel, salt and pepper.
Pour spice mixture into palm of hand and rub hands together over pot of chili to release flavors or use a mortar and pestle to crush spices before adding them to chili.
Squeeze the juice of one lemon into the pot and stir in fresh dill and parsley.
Reduce heat to low and cook uncovered for 30-45 minutes only, stirring occasionally.
Turn off heat to let flavors blend and then reheat when ready to serve.
Season to taste with salt and more chili powder, if needed.

Recipe Note

This chili tastes best when the zucchini, tomatoes and beans are tender, but not mushy. It is important not to simmer the chili for a long period of time or overcook it.