Insanely Good Vegetarian Chili Recipe

This hearty Vegetarian Chili is packed with sweet potatoes, beans, and colorful veggies simmered in a flavorful tomato broth. Easy, healthy, and kid-approved — perfect for weeknight dinners or make-ahead lunches

Course Main Course, Soup

Cuisine American

Keyword Vegetarian Chili

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 293kcal

Ingredients

1 tablespoon olive oil
2 cloves garlic minced
1 medium onion diced
1 medium red bell pepper diced
2 ribs celery chopped
1 large sweet potato peeled, and cut into 1/2 inch cubes
2 tablespoons chili powder add 1 more tablespoon for more heat
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon paprika
1 cup frozen corn
15 ounce can black beans rinsed and drained
15 ounce can pinto beans rinsed and drained
28 ounce can crushed tomatoes
2 cups vegetable broth

Instructions

Add oil to the bottom of a large pot and heat over medium high heat. Add garlic, onion, red bell pepper, celery and sweet potatoes. Saute until the onions begin to turn translucent and the other veggies soften; about 6-7 minutes.
Add the chili powder, cumin, oregano, salt and pepper to the pot. Stir to combine and let cook for another minute while stirring.
Next add the frozen corn, black beans, pinto beans, crushed tomatoes and vegetable broth. Stir everything together and let it come to a boil. Reduce the heat and simmer for 30 minutes or until it reaches your desired consistency.
Garnish with your favorite toppings like, shredded cheese, chopped cilantro or chives, diced avocado, and sour cream or plain Greek yogurt. Enjoy!

Nutrition