Homemade Vegetarian Chili
This post may contain affiliate links. Please see our privacy policy for details.
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.
Plus, leftovers taste even better the next day, and it freezes so so well.
When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.
So hearty, so so good.
Homemade Vegetarian Chili
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
Ingredients
- 2 tablespoons canola oil
- 1 medium sweet onion, diced
- 1 small poblano pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- 1 small sweet potato, peeled and diced
- 1 medium zucchini, diced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
- Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
- Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
- Serve immediately.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Yum!!! Very good
Another delicious recipe! I used a yellow bell better one n place of a poblano and added a can of green chilies. Packed with vegetables and beans it became a “meaty” chili. Thanks again for all your great recipes
Delicious! My only suggestion to others would be to reduce the stock and make it thicker. Mine was more like a chili flavored vegetable soup based on consistency.
Agree, halve the amount of stock it will be perfect.
Hi, Chungah! This was GREAT. As with all of your recipes, it worked exactly as written. Spicy, hearty, and Damn Delicious. Thank you. There are now four containers in my freezer to cheer me on a blustery winter’s day.
This was very flavorful! I made a few adjustments by adding seasoned salt instead of regular, one packet of Sazon for vegetables, onion powder & garlic powder during step 2 of the recipe. Then added the sweet potato at step 3 because I cut the pieces a little bigger. Next time I might add some carrots. 🙂
This recipe is really good, however I think it’s the sweet potato that really makes it, so next time I will use a large one instead of small. Also, at the end I cooked it about 40 minutes longer so it could cook down and thicken. It was delicious!
Would this also be suitable for a vegan diet? I’d love to make it for my vegan friend 🙂
Yes, this is a vegan chili. If topping with cheese or sour cream just be sure to use vegan substitutes.
Would there be a way to do this i the crockpot?
I agree with Jim. I have many lots of your recipes and they are great. Thank you.
the word was suppose to be made not many
Excellent vegetarian chili. By the way, I save a variety of your recipes. There are some absolutely horrible recipes on the internet. Your recipes are 9 1/2 times out of 10 the best. It was only a few years ago when there were only a few recipe blogs on the internet. Now, there are hundreds. Of the ones that I save now, yours are always terrific.