This fire roasted veggie chili packs peppers, celery, corn, and two kinds of beans into one smoky pot. Fire roasted tomatoes and smoked paprika give it the depth of a meat chili without any meat.
It comes together in one pot, freezes well, and feeds a crowd on a budget. A little maple syrup balances the tomatoes and keeps the flavor round.
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Why This Fire Roasted Veggie Chili Recipe Works
Fire roasted tomatoes bring a charred sweetness that takes the place of browned meat. Tomato paste deepens it further. Cooking the paste briefly in oil removes its raw edge and builds a sweeter, rounder base.
Two beans give the pot both a firm and a creamy bite, and they add plenty of protein. Corn adds a pop of sweetness. Frozen corn works just as well as fresh and needs no thawing before it goes into the pot.
The spices bloom in olive oil before the liquid goes in, so the flavor spreads through every bite. A pinch of cinnamon adds a quiet warmth. It is optional, but it makes the pot taste more complex without tasting sweet.
Ingredients for Fire Roasted Veggie Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) kidney beans, drained
- 1 cup corn kernels
- 2 cups low sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon, optional
- 1 tablespoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Fire roasted tomatoes. They add a light char and sweetness, so keep the juices in the pot.
Tomato paste. A short cook in the oil turns it brick red and deepens the flavor.
Black and kidney beans. Drain them well so the broth tastes clean and the beans keep their shape.
Vegetables. Onion, pepper, and celery form the savory base that stands in for browned meat.
Maple syrup and cinnamon. These balance the acid and add a faint warmth, and both are easy to skip.
How to Make Fire Roasted Veggie Chili
1. Soften the vegetables Heat the oil in a large pot over medium heat and cook the onion, pepper, and celery for 5 to 6 minutes until soft.
2. Add garlic and spices Stir in the garlic, chili powder, cumin, paprika, and cinnamon and cook for 1 minute until fragrant.
3. Cook the paste Add the tomato paste and stir for 1 to 2 minutes until it darkens.
4. Add the cans Stir in the tomatoes, both beans, corn, broth, maple syrup, salt, and pepper.
5. Simmer Bring to a boil, then simmer on low for 25 to 30 minutes, stirring now and then, until thick.
6. Taste and serve Adjust the salt and spice, then ladle into bowls and add toppings.
How to Serve Fire Roasted Veggie Chili
Top each bowl with sliced avocado, green onions, and a squeeze of lime. Serve with fluffy homemade dinner rolls to mop up the broth and cucumber tomato feta salad for crunch. Air fryer asparagus and homemade corn salsa round out a lighter meal.
How to Store and Reheat Fire Roasted Veggie Chili
Cool the chili within two hours and refrigerate in airtight containers for 3 to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove until steaming, adding broth if the beans have absorbed the liquid.
Tips and Variations for Fire Roasted Veggie Chili
Drain the beans. Rinsing cuts the extra salt and keeps the broth bright.
Chop evenly. Pieces of similar size cook at the same rate, so the vegetables soften together. Aim for pieces about the size of a bean.
Mash a few beans. Crush a half cup of beans against the pot to thicken the chili without flour.
Control the heat. Add cayenne or a diced jalapeno for a hotter pot, and wear gloves when cutting fresh chilies.
Use regular tomatoes. Plain diced tomatoes work if you cannot find fire roasted ones, and a bit more smoked paprika makes up for the char.
Add more protein. Stir in lentils or crumbled tofu for a heavier bowl, and add a little more broth.
Flag the allergens. Check broth and spice labels for celery, mustard, or gluten, and watch for dairy in toppings and soy in tofu.
Check trusted guidance. For safe handling of hot soups and stews, see the University of Nebraska guide to serving soup safely before serving a crowd.
Frequently Asked Questions About Fire Roasted Veggie Chili
Is fire roasted veggie chili filling enough for dinner?
Yes, two beans, corn, and vegetables make it satisfying. Serve it with rice or bread for a bigger meal.
Can I make fire roasted veggie chili in a slow cooker?
Yes, soften the vegetables first, then cook everything on low for 6 to 8 hours. Stir in the corn near the end.
How long does fire roasted veggie chili keep?
It keeps 3 to 4 days in the refrigerator and freezes for up to 3 months. The flavor deepens as it rests. Reheat gently so the beans stay whole.
Can I leave out the maple syrup?
Yes, though the pot may taste sharper. A pinch of brown sugar works just as well.
Which beans can I swap in?
Pinto, cannellini, or navy beans all work in place of either can.
Fire Roasted Veggie Chili
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 15 oz fire roasted diced tomatoes
- 2 tbsp tomato paste
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 2 cup low sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon optional
- 1 tbsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Soften the vegetables. Cook the onion, pepper, and celery in the oil over medium heat for 5 to 6 minutes, until soft.
- Toast the spices. Add the garlic, chili powder, cumin, paprika, and cinnamon for 1 minute, then stir in the tomato paste for 1 to 2 minutes, until it darkens.
- Add the cans. Stir in the tomatoes, both beans, corn, broth, maple syrup, salt, and pepper.
- Simmer. Simmer on low for 25 to 30 minutes, until the chili is thick and the vegetables are tender.
- Serve. Taste for salt and spice, then ladle into bowls with your favorite toppings.
