This incredible vegetarian chili recipe is made with super simple ingredients that you might already have in your kitchen and pantry. There’s no meat or dairy, making it vegan too! All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Ingredients
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 (4 ounce) can mild green chiles
- 1 medium to large sweet potato, peeled and cut into ½ inch cubes
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
- 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 heaping cup frozen sweet corn
To garnish:
Tortilla chips; Lime wedge; Cheese; Avocado; Cilantro; Sour cream/greek yogurt
Directions:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
