This hearty vegetarian chili recipe is a hit—even meat lovers approve

When you hear “chili,” the image of spicy, meat-filled stew probably comes to mind. But did you know that the original chili was actually vegetarian? With a rich combination of red beans, carrots, celery, peppers, and just the right blend of spices, this plant-based version packs serious flavor and comfort. Add a sprinkle of cheese on top, and you’ve got a dish that’s perfect for cozy dinners with friends or a nourishing weekday meal.

Ingredients for Four

This recipe is budget-friendly and easy to pull together. Here’s what you’ll need:

• 400 g red kidney beans
• 380 g peeled tomatoes
• 200 g tofu
• 200 g onions
• 100 g carrots
• 80 g green peppers
• 70 g celery stalks
• 25 g grated cheese
• 12 g brown sugar
• 125 ml water
• 3 tablespoons olive oil
• 2 garlic cloves
• 1 teaspoon dried red chili
• 1 teaspoon ground cumin
• Fresh coriander leaves
• Salt and pepper to taste

Step 1: Prep Your Veggies

Start by peeling and finely chopping the onion and garlic. Mince the dried red chili carefully—it packs a punch! Peel and dice the carrots, celery, and green pepper into small pieces. A sharp knife and a little patience go a long way here.

Step 2: Sauté for Flavor

Heat the olive oil over medium heat in a sturdy pan. Toss in the onion and garlic, cooking until they turn translucent, about two minutes. Then add the diced carrots, celery, and pepper. Let them soften gently for four to five minutes, stirring regularly to keep things from sticking.

Step 3: Spice It Up and Add Tofu

Stir in the chili, cumin, and brown sugar. Cook everything together for another minute to wake up those spices. Cut the tofu into small cubes and add it to the pan. Let it brown nicely over medium heat for eight to ten minutes—this step adds a wonderful texture and depth to the chili.

Step 4: Beans on Board

Drain and rinse the red kidney beans thoroughly. Add them to your pan, stirring to combine. The beans bring heartiness and protein, making this chili satisfyingly filling.

Step 5: Tomatoes and Water

Add the chopped tomatoes along with enough water to keep the mixture moist but not soupy. This balance will help the flavors meld together beautifully as the chili simmers.

Step 6: Simmer and Serve

Bring your chili to a gentle boil, stir well, then cover and let it cook on low heat for about ten minutes. Season with salt and pepper. When it’s ready, garnish with fresh coriander and a generous sprinkle of grated cheese. Serve it steaming hot, and watch your guests (even the meat lovers) dig in with gusto.

Nutrition Tip: Power Up Your Protein Absorption

To maximize the benefits of the beans’ protein, pair this chili with a grain like rice, quinoa, or wheat. You can even toss some corn into the mix or serve corn cakes on the side. This simple combo helps your body absorb all those essential amino acids, making your meal both delicious and nutritionally balanced.