Bean There, Spiced That (Cozy Vegetarian Chili)

There are meals you make because you have to, and then there are meals you make because they comfort you from the inside out. Chili, for me, is the latter. There’s something about a big pot of bubbling beans, smoky spices, and tomatoes that feels like a hug on a cold day.

This recipe has become a staple in my kitchen. It’s hearty, it’s healthy, and it proves you don’t need meat for a chili that makes everyone go back for seconds. With two kinds of beans, a balance of sweet and smoky spices, and a texture that gets richer the longer it simmers, it’s the kind of dish that quietly steals the spotlight at the table.

The name “Bean There, Spiced That” is my little nod to how many different ways I’ve tried making chili over the years. I’ve played with spice blends, swapped out beans, even added surprise ingredients here and there. But this version? This is the one I keep coming back to. It’s simple enough for a weeknight, but still special enough to serve at a gathering. Chili is one of those magical dishes that tastes even better the next day, after the flavors have had time to deepen and mingle. I’ll often double the recipe just to guarantee I’ve got an easy lunch or freezer meal ready to go.

Whether you’re serving it for game night, packing it in a thermos for a chilly afternoon, or ladling it into bowls for a family dinner, this chili is a reminder that simple ingredients can create something unforgettable. Give my recipe a try the next time you’re craving comfort in a bowl!

*Gluten-Free Tip: Pair this chili with gluten-free cornbread, rice, or your favorite GF tortilla chips for the perfect cozy meal.

*Toppings: A swirl of sour cream, a sprinkle of cheese, or even some crunchy tortilla chips can take this humble pot of beans to a whole new level.

INGREDIENTS:

• 2 tablespoon of olive oil

• 2 yellow onions, chopped

• 6 cloves of garlic, minced or pressed

• 6 tablespoons of tomato paste

• 1 can (28 oz/796 ml) diced tomatoes

• 1 cans (28 oz/796 ml) crushed tomatoes

• 1 can (19 oz/540 ml) black beans, drained

• 1 can (19 oz/540 ml) small red beans, drained

• 3 cans (28 oz/796 ml each) kidney beans, drained

• 1 cans (12 oz/341 ml) whole kernel corn

• 1 cup of water (plus more if needed)

• 1 tablespoon of chili powder

• 1/2 tablespoon of Cajun spice

• 1 teaspoon of steak seasoning (I use Texas Roadhouse)

• 1 tablespoon of brown sugar

• 1 teaspoon of smoked paprika

• 1 tablespoon of of salt

• 1/2 teaspoon of turmeric (optional)

• 1/2 teaspoon of pumpkin spice (optional- I use this in the fall)

STEPS:

1. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic, cook until softened and lightly golden, about 5 minutes. Add in the tomato paste. Pour mixture into a large crockpot.

2. Stir in the diced tomatoes, black beans, kidney beans, water, and all of the spices. Bring everything to a boil, then reduce the heat to low and let it gently simmer, covered, for about 2 hours. *I simmer mine overnight for a more flavourful chili. Stir occasionally so the flavours mingle. If it gets too thick, add a splash more water.

3. Deepen the flavour:

   After at least 2 hours of simmering (the longer, the better), scoop out 1 cup of chili. Purée it with an immersion blender or in a regular blender, then stir it back into the pot. This step gives your chili a rich, thick, and velvety texture. Continue cooking for another 30 minutes.

4. Serve it up!

   Ladle the chili into bowls and load it up with your favorite toppings or enjoy it as it is!

5. Bon appétit!

   
   

   *Topping Ideas

   • A dollop of sour cream or Greek yogurt

   • Fresh cilantro or parsley

   • Shredded cheddar or crumbled feta

   • Sliced avocado

   • Crunchy tortilla chips or cornbread on the side