This deeply spiced chili builds its flavor the classic way: onion and bell pepper sautéed until soft, garlic bloomed until fragrant, then a hearty blend of chili powder, cumin, smoked paprika, oregano, and cayenne toasted right into the base. Tomato paste gets cooked down to a deep brick-red before crushed and diced tomatoes go in along with a savory broth, giving the pot that long-simmered, richly reduced texture chili lovers crave. Kidney beans add heartiness and bite, soaking up all that smoky, slow-cooked flavor as everything melds together over a low simmer. Finish bowls with a dollop of something cool and creamy, a sprinkle of cheese, and a scattering of fresh scallions for brightness. It's a cozy, warming bowl that fits neatly into a vegetarian kitchen, no complicated technique required — just a good pot, a wooden spoon, and time for the spices to work their magic.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
