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
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.