Veggie Chili

This vegetarian chili proves you don’t need ground beef to make a thick, satisfying bowl. Chunky cubes of green and red bell peppers give it body, minced jalapenos bring the heat, and Roma tomatoes mushed up with their juice create a rich, clingy sauce.

The trick to thickness is boiling it down for 30 to 45 minutes before adding the beans. Tomato paste goes in gradually, thickening the base as the liquid reduces. By the time the kidney beans go in, you’ve got a proper chili consistency, not a thin soup.

Vegetable broth replaces the meaty depth you’d get from beef, while a generous amount of chili powder and cumin keep the flavor bold and warming.

Kitchen Tips

• Cut the bell peppers into 1-inch cubes, not small dice. Big pieces hold their shape through the long simmer and give the chili a satisfying chew.
• Mush the canned tomatoes by hand before adding. This gives you a chunky base instead of whole tomatoes floating around.
• Add tomato paste gradually. Start with half a can and add more if the chili needs thickening. Too much makes it taste like paste instead of chili.
• Add the beans in the last 10 to 15 minutes. They’re already cooked, and long simmering turns them to mush.

Variations

• Add a can of black beans alongside the kidney beans for a two-bean chili.
• Stir in a diced zucchini or corn kernels for more vegetable variety.
• Top with sour cream, diced avocado, and fresh cilantro for a loaded bowl.