Homemade Vegetarian Chili
This easy vegetarian chili is the absolute best! It's cozy, warm and so hearty, loaded with sweet potato, zucchini, beans and pantry staples!
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
- 1 lime, cut into wedges
Equipment
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 with lime wedges.
Notes
- Use canned beans. Canned beans are such a convenient option when making chili. The best beans to use are really dependent on personal preference. The most popular options for beans when making chili are kidney beans, black beans and pinto beans.
- Incorporate more veggies. This is an incredibly flexible, giving recipe. Add more hearty veggies to the mix such as butternut squash, bell peppers, corn kernels and mushrooms.
- Add some heat. Diced jalapeños or minced chipotles in adobo will add a little bit of heat!
- Lime juice will brighten the flavors. Add freshly squeezed lime juice to brighten the rich flavors and balance out the heavy spices. Always add 1-2 tablespoons lime juice at the end of cooking time to keep the flavor fresh, or serve with lime wedges.
- Serve with toppings. Serve with your favorite chili toppings – shredded cheddar cheese, red onion, avocado, sour cream, corn chips, sliced jalapeno and cilantro are all excellent options.