Elevate your weeknight dinner routine with a hearty bowl of Sourdough Veggie Chili.

Hearty Sourdough Veggie Chili: A Delicious Twist on a Classic 16

This recipe takes a classic comfort food and infuses it with a unique twist, thanks to simple sourdough inclusions that add an unexpected depth of flavor and satisfying texture. It’s a fantastic way to enjoy a warm, wholesome meal that feels both familiar and excitingly new.

This chili is designed for busy home cooks who appreciate a delicious meal without a lot of fuss. The sourdough elements are effortlessly incorporated, making it accessible for anyone looking to add a little something extra to their chili game without venturing into complex baking. Get ready to discover your new favorite way to enjoy a big pot of chili.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This Sourdough Veggie Chili is a true weeknight hero, perfect for those evenings when you crave something comforting and flavorful but are short on time. It’s ideal for families, offering a wholesome meal packed with vegetables that even picky eaters tend to enjoy, especially with the fun addition of sourdough. The beauty of this recipe lies in its simplicity and the clever use of sourdough inclusions – think small, savory pieces of sourdough bread that soak up the rich chili flavors, adding a delightful chewiness and a subtle tang. It’s a fantastic dish to serve for a casual family dinner, a cozy night in, or even as a make-ahead option for meal prep throughout the week. The unique texture from the sourdough makes it stand out from traditional chili, providing a satisfying bite that complements the tender vegetables and robust sauce.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this chili is straightforward, focusing on pantry staples and fresh vegetables that are easy to find. The “sourdough inclusions” are simply pieces of store-bought sourdough bread, making this recipe accessible to everyone without needing to bake from scratch. You can opt for your favorite brand of canned beans and diced tomatoes, and don’t hesitate to choose organic options if that’s your preference. For the vegetables, fresh is always best, but frozen corn can be a convenient substitute if needed.

INGREDIENTS:

2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers (any color), chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 cups sourdough bread, cut into 1/2-inch cubes
1/4 cup fresh cilantro, chopped (for garnish)
Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions

When it comes to substitutions, feel free to swap out the kidney and black beans for other varieties like pinto beans or cannellini beans. If you don’t have bell peppers, zucchini or carrots can be a good addition for extra vegetables. For the sourdough bread, any rustic, crusty bread will work if sourdough isn’t available, though the unique tang of sourdough is part of what makes this recipe special. You can also adjust the spice level to your liking; reduce the chili powder and omit the cayenne for a milder chili, or add an extra pinch for more kick.

Time Needed From Start To Finish

This Sourdough Veggie Chili is wonderfully efficient, allowing you to get a delicious and hearty meal on the table without spending hours in the kitchen. It’s perfect for busy weeknights or when you want a satisfying meal with minimal effort.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

How To Make It Step By Step With Visual Cues

Creating this flavorful Sourdough Veggie Chili is a straightforward process, even for beginner cooks. Follow these steps to achieve a rich, satisfying meal with that special sourdough touch.

Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes. You’ll notice the vegetables becoming translucent and fragrant.
Infuse with garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.
Build the chili base: Pour in the crushed tomatoes, diced tomatoes (with their liquid), kidney beans, black beans, and vegetable broth. Stir everything together until well combined. Bring the mixture to a gentle simmer.
Simmer and develop flavors: Reduce the heat to low, cover the pot, and let the chili simmer for at least 15-20 minutes. This allows the flavors to meld and deepen. Stir occasionally to prevent sticking. The chili should thicken slightly during this time.
Prepare the sourdough inclusions: While the chili simmers, spread the cubed sourdough bread on a baking sheet. You can lightly toast them in a dry pan or oven for a few minutes if you prefer a slightly crispier texture, but it’s not strictly necessary. The bread will soften beautifully in the chili regardless.
Incorporate the sourdough and finish: Once the chili has simmered, remove the lid. Stir in the sourdough bread cubes. Cook for another 5 minutes, or until the sourdough pieces have softened and absorbed some of the chili liquid, becoming tender and flavorful.
Season and serve: Taste the chili and season with salt and black pepper as needed. Ladle the hot chili into bowls, garnish with fresh cilantro, and add any desired toppings like shredded cheese, sour cream, or green onions.

Easy Variations And Serving Ideas That Fit Real Life

This Sourdough Veggie Chili is incredibly versatile, making it easy to adapt to your family’s preferences or what you have on hand. For a kid-friendly twist, consider serving it with a side of cornbread or even some tortilla chips for dipping. You can also offer a “chili bar” with various toppings, allowing everyone to customize their bowl – think mild shredded cheese, a dollop of cool sour cream, or even some crushed crackers.

If you’re looking to add more protein, cooked lentils can be stirred in along with the beans, or you could crumble in some plant-based ground “meat” during the sautéing step. For a smoky flavor, a dash of liquid smoke can be added to the chili during the simmering phase. To make it a more substantial meal for a party or buffet, serve it alongside a big green salad and some crusty garlic bread. Other optional toppings that always go over well include pickled jalapeños for a kick, diced avocado for creaminess, or a sprinkle of nutritional yeast for a cheesy, umami boost. Don’t be afraid to experiment with different types of sourdough bread; a seeded sourdough could add another layer of texture and flavor.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls, but knowing them ahead of time can help you achieve perfect Sourdough Veggie Chili every time.

One common mistake is not sautéing the vegetables long enough. If your onions and peppers aren’t softened and slightly caramelized, they won’t contribute as much depth of flavor to the chili. Take your time in step 1; those extra few minutes make a big difference.

Another slip-up can be rushing the simmering process. While this is a quick chili, the 15-20 minutes of simmering is crucial for the flavors to meld and for the chili to thicken properly. Don’t cut this time short, or your chili might taste a bit thin or less cohesive.

Over-salting is also a risk, especially since canned ingredients can vary in sodium content. It’s always best to season gradually. Add a little salt and pepper, stir, taste, and then adjust as needed at the end of the cooking process. Remember, you can always add more, but you can’t take it away.

Finally, adding the sourdough too early can result in it dissolving into the chili rather than holding its shape as a distinct inclusion. Wait until the last 5 minutes of cooking to stir in the bread cubes so they soften but still offer a pleasant texture.

How To Store It And Make It Ahead Without Ruining Texture

This Sourdough Veggie Chili is fantastic for making ahead and storing, making meal prep a breeze. To store leftovers, allow the chili to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.

For longer storage, this chili freezes beautifully. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace if using containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, stirring frequently, or in the microwave

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.