Barefoot Contessa Vegetarian Chili Recipe

This Barefoot Contessa Vegetarian Chili Recipe is hearty and flavorful, which uses black beans and crushed tomatoes. It’s a healthy twist on the classic, ready in an hour.

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Barefoot Contessa Vegetarian Chili Recipe Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 4 cloves garlic, minced
• 2 red bell peppers, chopped
• 2 green bell peppers, chopped
• 1 large zucchini, diced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable stock
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges (optional for serving)

How To Make Barefoot Contessa Vegetarian Chili

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and cook for 5–7 minutes until soft.
2. Add vegetables: Stir in garlic, red and green bell peppers, and zucchini. Cook for another 5–7 minutes until slightly softened.
3. Season with spices: Sprinkle in chili powder, cumin, paprika, and cayenne (if using). Stir to coat and cook for 1–2 minutes.
4. Build the base: Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes and vegetable stock; mix well.
5. Add beans and simmer: Stir in black beans and kidney beans. Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, stirring occasionally.
6. Finish and serve: Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and a squeeze of lime juice.

Recipe Tips

• Can I make this chili spicier? Add extra cayenne or a chopped jalapeño for more heat.
• What’s a good substitute for zucchini? Try diced eggplant or yellow squash if you prefer.
• Can I freeze this chili? Yes! It freezes well for up to 3 months in airtight containers.
• How to thicken the chili: Simmer uncovered for the last 10 minutes or mash some beans with a spoon.
• Can I make this ahead of time? Yes, chili tastes even better the next day after the flavors meld.

What To Serve With Vegetarian Chili

This plant-based chili pairs well with:

1. Cornbread
2. Avocado slices
3. Tortilla chips
4. Rice or quinoa
5. Vegan sour cream or shredded cheese

How To Store Vegetarian Chili

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze for up to 3 months. Thaw overnight and reheat on the stove.

Vegetarian Chili Nutrition Facts

• Calories: ~300
• Protein: ~12g
• Carbohydrates: ~35g
• Fat: ~10g
• Fiber: ~8g
• Sugar: ~8g
• Sodium: ~690mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I add more protein?
Yes, stir in cooked lentils or plant-based ground meat if you like.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free with no added flour or grains.

How do I make it less spicy?
Skip the cayenne and start with mild chili powder.

Can I cook this in a slow cooker?
Yes, sauté the vegetables first, then transfer everything to a crock pot and cook on low for 4–6 hours.

Try More Recipes:

• Ina Garten Sausage And Peppers Recipe
• Ina Garten Hungarian Goulash Recipe
• Ina Garten Chicken With Mushrooms Recipe