Recipe Home > Main Dishes > Vegetarian Chili





Vegetarian Chili

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Serves
6
Prep
15 minutes
Cook
45 minutes
Vegetarian Chili

Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!


Ingredients



  • ½ tablespoon olive oil

  • 3 cloves garlic, minced

  • 1 yellow onion, chopped

  • 1 large carrot, diced

  • 1 red bell pepper, diced

  • 1 (4 ounce) can mild green chiles

  • 1 medium to large sweet potato, peeled and cut into ½ inch cubes

  • 2 1/2 tablespoons mild chili powder

  • 1 tablespoon cumin

  • ½ teaspoon dried oregano

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • 1 (28 ounce) can crushed tomatoes (fire-roasted is great)

  • 3/4 cup vegetarian broth (or water)

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 1 heaping cup frozen sweet corn




  • To garnish:

  • Tortilla chips

  • Lime wedge

  • Cheese

  • Avocado

  • Cilantro

  • Sour cream/greek yogurt


Directions




  1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.





  1. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.



  2. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.


  3. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.


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