Best Vegetarian Chili
This Vegetarian Chili is thick and hearty, with plenty of flavor, healthy veggies and beans. It's easy to make, then add your favorite chili toppings and enjoy!
Servings: 6 servings
- 2 tablespoons olive oil
- 1 medium red onion chopped small, or yellow onion
- 2 medium carrots chopped into small (¼-inch) pieces
- 1 red bell pepper chopped small
- 1 yellow bell pepper chopped small
- 4 cloves garlic minced
- 1¾ cups low sodium vegetable broth (one 14.5 ounce can)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 28 ounce can petite diced tomatoes
- 2 15 ounce cans black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 1 cup frozen corn
- Optional Toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Heat the olive oil in a large pot or Dutch oven on the stove over medium-high heat.
Add the onion, carrots and bell peppers and saute until the vegetables begin to soften, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the remaining ingredients to the pot: vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans and corn. Stir to combine.
Bring to a boil and then reduce the heat to a low simmer. Let the chili simmer on the stove for 35-45 minutes, stirring occasionally, until the carrots are tender. If after about 30 minutes the chili has reached your desired thickness, cover it and continue simmering until the carrots are tender. Taste and adjust seasonings as needed. Serve with toppings as desired.
- This chili is mildly spicy when made with 2 tablespoons chili powder. If you are sensitive to spice or your chili powder is very spicy you can reduce the amount. If you want your chili extra spicy you can add a small amount of cayenne pepper, to taste.
- This recipe is easily adaptable to use other veggies that you may have in your kitchen. Firmer vegetables, such as sweet potato and butternut squash, should be chopped into 1/2-inch pieces and added at the beginning of the cook time. Chopped mushrooms should be sautéed with the other veggies before simmering the chili. Quick-cooking vegetables, such as zucchini and yellow squash, should be chopped into 1/2-inch pieces and added during the last 15 minutes of cook time.
- Storage: This vegetarian chili will last for about 4 days in the refrigerator. Chili can also be stored in the freezer for about 3 months.
Serving: 1.5cups | Calories: 221kcal | Carbohydrates: 38g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 952mg | Potassium: 994mg | Fiber: 10g | Sugar: 12g | Vitamin A: 5421IU | Vitamin C: 81mg | Calcium: 112mg | Iron: 5mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com