Meatless Mission Chili

This vegetarian chili comes together faster than most people can order takeout. Thirty minutes, one pot, and you’ve got a bowl loaded with kidney beans, six different vegetables, and a spiced tomato sauce that tastes like it simmered all afternoon.

The vegetable saute is quick, just three minutes until crisp-tender. Green pepper, celery, onion, carrot, and zucchini all get chopped and hit the hot oil together. Shredding the carrots and zucchini is a smart move because the fine pieces cook faster and blend into the chili rather than sitting as distinct chunks.

Canned tomatoes with their juice, tomato sauce, and kidney beans form the base. Chili powder, basil, oregano, black pepper, and a dash of hot sauce build the heat. It’s a mild chili by default, so taste as you go and add more chili powder or hot sauce if you want more kick.

The whole thing only simmers for five minutes once everything is combined. The vegetables and beans are already cooked or canned, so you’re just heating through and letting the flavors come together.

Kitchen Tips

• Don’t overcook the vegetables in the saute. Three minutes keeps them with a bit of bite. They continue to soften during the covered simmer.
• Drain the kidney beans but keep the canned tomato juice. The tomato juice adds liquid and flavor. The bean liquid adds starch and cloudiness.
• Adjust the chili powder to your taste. One and a half teaspoons is mild. Double it for medium heat.
• Let it sit for 10 minutes off heat before serving. Even this quick chili benefits from a brief rest for the flavors to meld.

Variations

• Add corn: Stir in a cup of frozen corn kernels with the beans for extra sweetness and texture.
• Protein boost: Crumble firm tofu into the saute for a heartier, higher-protein version that mimics ground meat texture.