The Best Vegetarian Chili (Edit recipe)

This vegetarian chili is filled with flavor, texture, and the perfect amount of spice. The recipe combines easy canned ingredients with some fresh ingredients that make a one pan meal (or in the slow cooker) that's perfect for the colder months. Even meat eaters loved it too!

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	477
Fat:	6 g
Carbohydrates:	86 g
Protein:	23 g
Cholesterol:	0 g
Sodium:	717 mg
Fiber:	26 g
Sugars:	12 g
Calculated per serving.

by Christina

View original recipe

Serves: 10

Ingredients

2 Tbsp Extra Virgin Olive Oil
1.5 cups Yellow Onion, about 1 large, chopped
1 whole Green Bell Peppers, diced
1 whole Red Bell Pepper, diced
2 cups Sweet Potato, peeled and diced (about 2 large)
3 cloves Garlic, cloves, minced
1.5 tsp Salt
.5 tsp Black Pepper, freshly ground
3 tsp Ground Cumin
1 Tbsp Chili Powder
.5 tsp Onion Powder
.25 cup Tomato Paste
.5 cup Vegetable Broth
42 oz Diced Tomatoes, do not drain (3 cans)
15 oz Pinto Beans, 1 can, drained and rinsed
15 oz Kidney Beans, 1 can, drained and rinsed
15 oz Chickpeas, 1 can, drained and rinsed (garbanzo beans)
15 oz Cannellini Beans (canned), 1 can, drained and rinsed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the olive oil over medium-high heat in a 5-quart of larger pot or dutch oven.
Once hot, add the onion, bell peppers, and sweet potato. Stir and cook for 10 minutes as the vegetables soften. Add the garlic, salt, pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Stir in the tomato paste.
Stir in the remaining ingredients. Place the lid on top, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally.
If desired, remove 1/2 cup of the chili and blend on high for 30 seconds. Stir back into the chili. Serve with toppings such as cilantro, avocado, cheese, etc.

Notes

Make Ahead & Freezing Instructions: Chili can be frozen for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for about 30 minutes. Spiciness: This chili is midly spicy. Feel free to adjust the spiciness level to your liking. Beans: You can use any beans that you prefer. I always have pinto, kidney, chickpeas and cannellini beans on hand so that's what I used. Sweet Potato: Feel free to swap with butternut squash or red potatoes. Slow Cooker: Place all of the ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.