The Ultimate Hearty & Healthy Vegetarian Chili with Smoky Ancho Chiles
For those seeking a deeply satisfying, flavor-packed meal that nourishes the body and soul, this healthy vegetarian chili stands in a league of its own. It’s not just a meal; it’s an experience, boasting a rich, smoky, spicy tomato base that will tantalize your taste buds. The secret to its incredible depth lies in two star ingredients: fire-roasted tomatoes and, most importantly, toasted ancho chili peppers, which are truly my secret weapon for creating unparalleled flavor. Coupled with a robust vegetable broth, a vibrant mix of canned black beans, kidney beans, and white beans, and a generous array of fresh vegetables and nutrient-dense kale, this chili is exceptionally hearty and wonderfully nutritious.
This recipe post is sponsored by Imagine®.
The Quest for the Perfect Plant-Based Chili
Even as someone who appreciates a classic meat chili, my culinary journey led me on a mission to craft a vegetarian chili that not only matched but perhaps even surpassed its carnivorous counterpart in terms of heft, flavor, and satisfying power. This particular recipe effortlessly ticks every box imaginable, making it incredibly versatile: it’s perfectly vegetarian, vegan, gluten-free, and dairy-free, ensuring it can be enjoyed by almost everyone at your table. It proves that a meatless meal can be just as robust and fulfilling, without compromising on taste or texture.
This hearty bean chili is a treasure trove of wholesome ingredients, brimming with fresh vegetables, fragrant aromatics, and the undeniable convenience of canned beans. While I personally favor a triumvirate of black beans, kidney beans, and Northern white beans for their varied textures and nutritional profiles, this plant-based chili is wonderfully adaptable. Feel free to use any combination of beans you have stocked in your pantry, making it a flexible and forgiving recipe that always delivers. This flexibility ensures you can whip up a delicious meal even when your pantry is less than fully stocked.
Building a Robust Flavor Foundation
The profound flavor of this smoky vegetarian chili draws inspiration from my beloved classic Mexican tortilla soup, a dish so cherished in my home that we prepare it at least once a month. Much like its inspiration, this healthy chili begins with a meticulously crafted, concentrated tomato base. This foundation is built upon gently sautéed onion and garlic, the intense sweetness of canned fire-roasted tomatoes, and the star of the show: dried ancho chile peppers. This method, while requiring a small additional step, is paramount to achieving the soup’s incredible depth of flavor and distinct character, truly setting it apart from many other **vegetarian chili recipes**. This deliberate layering of flavors is what transforms simple ingredients into something truly extraordinary.
The Soul of the Chili: Dried Ancho Chile Peppers
Undoubtedly, the secret ingredient that elevates this chili from good to extraordinary is the dried ancho chile pepper. Ancho chiles are simply dried poblano peppers, known for their mild to medium heat and distinctive fruity, earthy, and smoky flavor profile. The magic truly happens when these dried peppers are toasted – either carefully over a gas stovetop flame or in a dry skillet – which intensifies their natural oils and deepens their aromatic qualities. These chiles impart a nuanced medium heat level and a profound smokiness that simply cannot be replicated by powdered spices or other chile varieties. This is why this smoky chili intentionally foregoes any other ground spices. It is crucial not to omit or substitute the ancho chiles; they are the irreplaceable heart of this recipe. If you’re new to cooking with dried chiles, I wholeheartedly encourage you to give them a try. They are a true game-changer in adding complex layers of flavor to your dishes, especially in a hearty bean chili like this.
The Importance of Quality Broth: Featuring Imagine® Organic Vegetable Broth
To ensure this vegetarian chili remains broadly appealing and inclusive, particularly for those with dietary restrictions, selecting a high-quality vegetable broth is absolutely essential. This is where Imagine® Organic Vegetable Broth truly shines. Like all their exceptional broths, Imagine® Organic Vegetable Broth is certified gluten-free, non-GMO, and meticulously crafted using premium organic vegetables such as celery, onions, tomato paste, carrots, and a thoughtful blend of spices. As someone who is discerning about store-bought broths, I can confidently say this one is outstanding! Its flavor is remarkably balanced, perfectly complementing and enhancing the rich medley of ingredients in this plant-based chili. It allows the natural flavors of the other vegetables to truly shine through in every single spoonful, contributing to a deeply satisfying and coherent taste experience that sets this **healthy chili** apart.
Mastering Your Vegetarian Chili: Essential Tips for Success
- Dried Ancho Chile Peppers: Your Flavor Powerhouse
As discussed, dried ancho chile peppers are fundamental to this recipe’s unique character. These dried poblano peppers are readily available. You can purchase them online or find them in the specialty or international aisle of most well-stocked grocery stores, sometimes even alongside other dried chiles in the produce section. They are also known as ‘chile ancho’ and are a cornerstone of authentic Mexican and Spanish cuisine. For those who prefer a milder chili, a crucial tip is to carefully discard and scrape out all the seeds after toasting the chiles. The seeds are where much of the heat resides, so removing them allows you to enjoy the wonderful smoky flavor without too much spice. Remember, their unique flavor cannot be easily substituted, so investing in these dried chiles is well worth the effort for an authentic and deeply flavored smoky vegetarian chili.
- Embrace the Greens: Boost Nutrition and Texture
I am a fervent advocate for incorporating hearty greens, such as finely chopped kale, into homemade soups and stews. While not a traditional chili ingredient for all, kale provides a magnificent boost in both texture and nutritional value, making this healthy vegetarian chili even more wholesome. The slight bitterness of the kale beautifully balances the rich, smoky flavors of the chili, and it wilts down to become tender and integrated into the dish. Beyond kale, you could also experiment with spinach or collard greens for a similar effect, ensuring you discard any tough stems before chopping. This simple addition transforms a delicious meal into a power-packed one, enhancing its overall appeal and making it a truly balanced plant-based chili.
- The Magic of Time: Prep Ahead for Enhanced Flavor
It’s a culinary truth universally acknowledged: many soups and stews, and particularly chilis, taste undeniably better the day after they’re made. This knowledge is your greatest ally for effortless meal planning! Prepare this hearty vegetarian chili on a relaxed weekend, allowing the flavors to meld and deepen overnight. Simply transfer it to airtight containers and refrigerate. Reheating portions throughout the week provides an incredibly easy, flavorful, and nutritious meal solution. Moreover, this bean chili freezes beautifully. Portion it into freezer-safe containers or bags, and you’ll have a ready-made, delicious meal for those busy weekdays or a sudden craving for comfort food. A little foresight yields immense flavor and convenience for your healthy chili.
Serving Your Spectacular Vegetarian Chili
While this smoky vegetarian chili recipe is wonderfully robust and satisfying on its own, I firmly believe that toppings are where a chili truly comes alive! They add layers of texture, temperature, and flavor, transforming each bowl into a personalized masterpiece. Here are my absolute favorite accompaniments to pile high on this hearty bean chili:
- Creamy avocado slices
- Fresh lime wedges
- Vibrant fresh cilantro
- Finely sliced scallions
- A dollop of cool sour cream (or a vegan alternative for a vegan chili)
- A sprinkle of sharp grated cheddar cheese (omit for dairy-free chili)
- Crunchy tortilla chips for dipping
- A final squeeze of fresh lime juice to brighten all the flavors!
These additions not only make your chili visually appealing but also add delightful contrasts that elevate the entire dining experience, making every spoonful a joy.
This outstanding vegetarian chili is designed to impress everyone – from ardent meat-eaters to dedicated vegetarians and vegans. It’s the perfect recipe for anyone seeking a nutritious, hearty, and intensely flavorful plant-based chili suitable for any occasion, be it a cozy weeknight dinner or a lively gathering. Enjoy the depth of flavor and the satisfying warmth this chili brings!
Vegetarian Chili
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Ingredients
For the Vegetarian Chili:
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion diced
- 3 cloves garlic roughly chopped
- 2 dried ancho chiles
- 1 (28 oz) can crushed fire-roasted tomatoes divided
- 2 large stalks celery diced
- 2 medium carrots peeled and diced
- 1 large red, yellow, or orange bell pepper stemmed, seeded, and diced
- 2 quarts (8 cups) Imagine® Organic Vegetable Broth
- 1 (15 oz) can black beans rinsed well and drained
- 1 (15 oz) can Northern white beans, rinsed, and drained rinsed well and drained
- 1 (15 oz) can red kidney beans rinsed well and drained
- 1 bunch (8 oz) curly kale stems discarded and leaves chopped
- kosher salt
- freshly ground black pepper
- 1 lime plus wedges for serving
Optional Toppings:
- avocado
- lime wedges
- fresh cilantro
- finely sliced scallion
- sour cream
- grated sharp cheddar cheese
- tortilla chips
Instructions
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Prepare the Soup: Heat two tablespoons of extra virgin olive oil in a large soup pot over medium heat. Add the onions and sauté for 4 to 6 minutes, stirring frequently, until softened. Add the garlic and continue sautéing for another minute or so, stirring continuously, until fragrant.
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Meanwhile, use tongs to toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry skillet over medium heat) until they are malleable and fragrant. Place on a cutting board and allow to cool. Slice in half and discard the woody stem and seeds. Place the chiles in a high-powered blender, along with the ½ of the canned fire roasted tomatoes in their juices. Using a slotted spoon, transfer the sautéed onion and garlic to the tomato mixture in the blender. Puree until very smooth.
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Add the remaining 1 tablespoon of olive oil to the soup pot over medium high heat. Add the celery, carrots, bell pepper, and 1/4 teaspoon kosher salt. Sauté until the vegetables begin to soften, 3 to 5 minutes, stirring frequently. Increase the heat to high and add the pureed tomato mixture. Bring to a spluttery boil and continue cooking, stirring continuously, until very thick, about 2-3 minutes.
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Add the remaining fire roasted tomatoes and vegetable broth to the pot, stir mixture together, and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally, or until the vegetables are completely cooked through.
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Add the drained and rinsed black beans, Northern white beans, kidney beans, and chopped kale. Stir together. The chili should be thick. Simmer over low heat for an additional 10 to 15 minutes, or until the kale is very tender. Just before serving, stir in the juice of a lime. Season to taste with salt and pepper. Serve and add toppings as desired.
Tips for Success:
- Make Vegan: Skip the cheese and sour cream.
- Dried ancho chiles peppers can be found in most grocery stores (in the specialty aisle or occasionally in the produce section alongside other dried peppers) or ordered online.
- This chili tastes even better with time and makes a generous quantity! Prep it ahead and store leftovers in containers in the fridge for up to a week. Reheat on the stove, adding additional vegetable broth as necessary.
This post is sponsored by Imagine®. For more information on their products and where to find them, please visit their website or use their store locator. Thanks for supporting the brands I love and use in my own kitchen!