Vegetarian Chili

Name: Vegetarian Chili with Beans and Molasses
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 onion (diced); 3 garlic cloves (minced); 1 green bell pepper (diced small); 6 oz. tomato paste; 28 oz. can diced tomatoes (in juices); 4 oz. can fire roasted green chiles (with juices); 2 Tbsp molasses; 1 cup water; 15 oz. can dark kidney beans (drained and rinsed); 15 oz. can black beans (drained and rinsed); 15 oz. can pinto beans (drained and rinsed); 15 oz. can whole kernel corn (strained); 1 Tbsp chili powder; 2 tsp ground cumin; ¼ tsp cayenne pepper; ¼ tsp garlic powder; ½ tsp onion powder; ½ tsp black pepper (freshly cracked); 1 tsp salt

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This Vegetarian Chili is a hearty, budget-friendly comfort dish built on beans, molasses, and fire-roasted green chiles. It delivers deep, complex flavor without meat and reheats beautifully.

🌍American 🥗Vegetarian 🏷️Vegetarian chili

Total

40 min

Servings

6

Recipe Source

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From Budget Bytes

Ingredients

20 Ingredients

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Instructions

1
Dice the onion and bell pepper. Mince the garlic.
2
Toast chili powder, cumin, cayenne, garlic powder, onion powder, and black pepper in your chili pot over medium-low heat until fragrant, about 2-4 minutes.
3
Add the olive oil, onion, garlic, bell pepper, and salt to your pot.
4
Stir together and cook until peppers and onions have softened, about 4-6 minutes.
5
Add the tomato paste, diced tomatoes with juices, diced green chiles with juices, molasses, and water. Stir and simmer for about 5 minutes.
6
Add kidney beans, black beans, pinto beans, and strained can of corn. Stir together and simmer the chili for about 20-25 minutes, covered. Your chili is done when all of the vegetables are tender.

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Tips & Notes

Pro tips

Toast your spices briefly in the oil before adding aromatics to deepen their flavor.
Don't skip the tomato paste—sauté it for 1–2 minutes to remove raw taste and concentrate umami.
Simmer for at least 15–20 minutes after combining all ingredients to allow flavors to meld; longer simmering (30+ minutes) develops richer taste.
Molasses is key to depth; don't substitute it early in cooking—stir it in near the end to preserve its distinct flavor.

Substitutions

Dark kidney beans → black beans or pinto beans (no change in cooking method)
Fire-roasted green chiles → diced jalapeños or regular diced green chiles (adjust quantity for desired heat)
Molasses → dark brown sugar or maple syrup (use 1½ Tbsp each for similar sweetness)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, adding water if needed to loosen.

Common Questions

Can I make this chili ahead of time?

Yes. This chili tastes even better the next day as flavors meld. Make it up to 3 days ahead and refrigerate, or freeze for up to 3 months.

What can I substitute for molasses?

Use brown sugar (1½ Tbsp), maple syrup (1½ Tbsp), or honey (1 Tbsp) for similar sweetness and depth. Adjust to taste.

Can I use dried beans instead of canned?

Yes. Cook 1 cup dried kidney beans until tender (about 1.5 hours), then drain and use. You'll need approximately 2.5 cups cooked beans.

How do I adjust spice level?

The fire-roasted green chiles provide mild heat. Add jalapeños, cayenne, or fresh chiles to increase; reduce the canned chiles or omit for milder heat.