This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Easy chili recipe types of beans do the heavy lifting in the chili and “beef” it up.

This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. Add a couple tablespoons of water to loosen it if it’s too thick! Let us know how it went in the comment section below!

In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

Bring to a boil then reduce heat and let simmer, 30 minutes. Serve with cheese, sour cream, and cilantro. This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.