VEGETARIAN CHILI RECIPE
This vegetarian Chili is a hearty and delicious meal loaded with flavorful veggies, beans, and the best spice combination. It’s always a hit with family and friends and is the perfect way to warm up on a cold day.
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Servings: SERVINGS
Calories: 263kcal
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion finely diced
- 1 cup red bell pepper diced
- 1 tablespoon minced garlic
- 1 28 ounce can diced tomatoes do not drain
- 1 8 ounce can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon pepper
- 1 ' 4 ounce can diced green chilies drained
- 2 15- ounce cans pinto beans drained and rinsed
- 1 15- ounce can black beans drained and rinsed
- •1 cup corn kernels fresh, thawed from frozen or canned
- 1-2 cups diced sweet potato
- Toppings such as shredded cheese sour cream, lime and tortilla strips
Instructions
- Start by adding oil to a large pot. I like to use my Dutch oven but any large pot works.
- Then, add the onion and cook until translucent. Add garlic, stir, and cook for 30 seconds.
- Add the red bell peppers to the pot and cook for 5-7 minutes or until softened.
- Next, add beans, tomatoes, green chilies, sweet potatoes, corn, and vegetable broth to the pot, along with a variety of spices. Cover and let the chili simmer over medium-low.
- Cook for 30 minutes, stirring occasionally, or until chili has thickened. Taste and add more salt and pepper if desired.
- Serve immediately with toppings of your choice.
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1507mg | Potassium: 1087mg | Fiber: 14g | Sugar: 10g | Vitamin A: 5482IU | Vitamin C: 53mg | Calcium: 146mg | Iron: 6mg