Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
4.9 stars (11 ratings)
Ingredients
2tablespoonscanola oil
1medium sweet onion, diced
1small poblano pepper, diced
3clovesgarlic, minced
1tablespoonchili powder
1 ½teaspoonsground cumin
1 ½teaspoonsdried oregano
2 (14.5-ounce)cansdiced tomatoes
1 (15-ounce)canblack beans, rinsed and drained
1 (15-ounce)cankidney beans, rinsed and drained
4cupsvegetable stock
Kosher salt and freshly ground black pepper, to taste
1small sweet potato, peeled and diced
1medium zucchini, diced
¼cupchopped 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.