Smoky Paprika Chickpea and Carrot Vegetarian Chili

Why You’ll Love This Recipe

• Deep smoky flavor from plenty of smoked paprika, with bright citrus to balance it out.
• Hearty and satisfying thanks to chickpeas, yet completely vegetarian and easy to make vegan.
• Uses affordable pantry staples and basic vegetables you can find year-round.
• Perfect for meal prep: reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 3 medium carrots, 4 garlic cloves, 1 lemon or lime, fresh cilantro or parsley, optional avocado and green onions.
• Dairy (optional): Plain Greek yogurt or sour cream, grated cheese (cheddar, Monterey Jack, or feta), plant-based yogurt if making it vegan.
• Pantry: Olive oil, tomato paste, 1 (28 oz / 800 g) can crushed tomatoes, 2 (15 oz / 425 g) cans chickpeas, low-sodium vegetable broth, smoked paprika, ground cumin, mild chili powder, dried oregano, salt, black pepper, sugar or maple syrup, optional red pepper flakes or cayenne, optional tortilla chips, crusty bread, or cooked rice for serving.

Full Ingredients

For the Smoked Paprika Chickpea & Carrot Chili

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and diced into 1/4-inch pieces (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 tbsp smoked paprika (sweet/dulce; use 1 tbsp if you prefer a milder smoky flavor)
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, for warmth)
• 1/4 tsp red pepper flakes or 1/8 tsp cayenne pepper (optional, for heat)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 1/2 cups low-sodium vegetable broth, plus up to 1/2 cup more as needed to thin
• 2 (15 oz / 425 g) cans chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
• 1 tsp sugar or maple syrup (optional, to balance acidity)
• 1 tbsp fresh lemon or lime juice, plus more to taste

For Serving (Optional)

• Fresh cilantro or flat-leaf parsley, roughly chopped (about 1/4 cup)
• Plain Greek yogurt, sour cream, or unsweetened plant-based yogurt
• Grated sharp cheddar, Monterey Jack, or crumbled feta cheese
• Lime or lemon wedges
• Sliced avocado, green onion, or extra red pepper flakes
• Cooked rice, quinoa, crusty bread, tortilla chips, or warm tortillas

Step-by-Step Instructions

Step 1: Prep your vegetables and ingredients

Start by getting all your ingredients ready so cooking is relaxed and easy. Dice the onion and carrots into small, even pieces (about 1/4-inch) so they cook at the same rate. Mince the garlic. Drain and rinse the chickpeas. Measure out the tomato paste, spices (smoked paprika, cumin, chili powder, oregano, cinnamon, red pepper flakes), salt, and pepper into a small bowl so they are ready to add quickly. Shake or stir the vegetable broth. This little bit of prep makes the cooking process smoother and helps prevent anything from burning while you hunt for ingredients.

Step 2: Soften the onion and carrot

Set a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm for about 30 seconds. Add the diced onion and carrot, along with a pinch of salt. Cook, stirring occasionally, for 7–8 minutes, until the onions are translucent and the carrots have started to soften. If the vegetables begin to brown too quickly, reduce the heat slightly. You are building a sweet, savory base here, so do not rush this step; gentle cooking brings out their natural sweetness.

Step 3: Add garlic, tomato paste, and spices

Stir in the minced garlic and cook for 1 minute, just until fragrant. Add the tomato paste and stir to coat the vegetables. Cook, stirring frequently, for 1–2 minutes; the paste will darken slightly and stick a bit to the bottom of the pot, which is good for flavor. Sprinkle in the smoked paprika, cumin, chili powder, oregano, cinnamon (if using), red pepper flakes or cayenne (if using), the 1 tsp of salt, and the black pepper. Stir constantly for 30–60 seconds to lightly toast the spices. This step unlocks the smoky, earthy flavors that make the chili so special. Be careful not to let the spices scorch; if they start to smell sharp or bitter, lower the heat.

Step 4: Build the tomato base

Pour in the crushed tomatoes and vegetable broth. As you stir, scrape along the bottom of the pot to loosen any browned bits; these are packed with flavor. Bring the mixture up to a gentle boil over medium heat, then reduce the heat to medium-low so it is simmering steadily but not aggressively. Let it simmer for 5 minutes to allow the flavors to start melding and the raw edge of the tomatoes to cook off. The mixture will look a bit thin at this stage; it will thicken as it cooks with the chickpeas and vegetables.

Step 5: Add chickpeas and simmer until thick and tender

Add the drained chickpeas to the pot and stir well so they are evenly distributed. Adjust the heat to maintain a gentle simmer. Partially cover the pot with a lid (leave it slightly ajar) and cook for 20–25 minutes, stirring every 5 minutes or so to prevent sticking. The carrots should become tender, the chickpeas will absorb the smoky tomato flavors, and the chili will gradually thicken. If it becomes too thick before the carrots are fully tender, stir in an extra 1/4–1/2 cup vegetable broth or water. If it is too thin near the end of cooking, remove the lid completely and let it simmer for another 5–10 minutes, stirring occasionally, until it reaches your preferred consistency.

Step 6: Finish with brightness and adjust seasoning

Once the carrots are tender and the chili is thick and hearty, turn the heat down to low. Stir in the sugar or maple syrup, if using, and the lemon or lime juice. Taste carefully and adjust: add more salt if the flavors taste flat, more smoked paprika if you want extra smokiness, a squeeze more citrus for brightness, or a pinch of red pepper flakes for heat. Turn off the heat and let the chili rest for 5 minutes; this brief pause helps the flavors settle and the texture thicken just a bit more.

To serve, ladle the chili into bowls. Top with a spoonful of yogurt or sour cream, a sprinkle of chopped cilantro or parsley, and any other toppings you like (cheese, avocado, green onions, extra chili flakes). Serve hot, with rice, bread, or tortilla chips on the side.

Pro Tips

• Dice the carrots small and evenly. Small, uniform pieces (about 1/4-inch) cook more quickly and give a nicer texture in each spoonful.
• Toast the spices, but do not burn them. Once the smoked paprika and other spices hit the hot pan, stir constantly and cook only until fragrant. Burnt spices taste bitter.
• Adjust thickness at the end. If the chili is too thick, stir in a splash of broth or water. If it is too thin, simmer uncovered for a few extra minutes.
• Make it your heat level. The recipe is written for gentle warmth. Add more chili powder, red pepper flakes, or a pinch of cayenne if you prefer a spicy chili.
• Tastes even better the next day. The smoked paprika and tomato flavors deepen after resting overnight, so this is an excellent make-ahead meal.

Variations

• Chipotle-smoky version: Add 1 finely chopped chipotle pepper in adobo sauce (plus 1–2 tsp of the sauce) along with the spices for extra depth and heat.
• Sweet potato swap: Replace half or all of the carrots with diced sweet potato. Simmer until the sweet potato is just tender, adding a splash more broth if needed.
• Greens-loaded chili: Stir in 2–3 cups chopped spinach or kale during the last 5 minutes of simmering for extra color and nutrition.

Storage & Make-Ahead

Allow the chili to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if it has thickened too much. You can also reheat in the microwave, stirring halfway. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is ideal for meal prep: you can chop the onion, carrots, and garlic and measure the spices a day in advance, then cook the chili when you are ready. The flavors only improve with time, so making it a day ahead for a gathering works very well.

Nutrition (per serving)

Approximate values for 1 of 4 servings, without optional toppings: about 320 calories; 11 g protein; 48 g carbohydrates; 9 g fiber; 9 g fat; 1.3 g saturated fat; 0 mg cholesterol; 760 mg sodium (will vary depending on broth, salt, and toppings used). Adding yogurt, cheese, avocado, or serving with rice or bread will increase calories and macros.