Vegetarian Chili
Delicious, healthy, filling, and plant based. This versatile chili is so hearty and flavorful you won't even miss the meat.
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Servings: 10 1 cup servings
Calories: 50kcal
Equipment
- Large pot
Ingredients
- ½ tablespoon olive oil
- 4 garlic cloves minced
- 1 medium yellow onion chopped
- 1 red bell pepper diced
- 1 orange bell pepper chopped
- 1 medium sweet potato cubed
- 1 (4 oz) can mild green chilis
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can kidney beans rinsed and drained
- 1 (15 oz) can garbanzo beans rinsed and drained
- 1 (15 oz) can corn rinsed and drained
- 2 ½ tablespoon mild chili powder
- 1 tablespoon cumin
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- freshly ground black pepper
- ¾ cup vegetarian broth or water
Instructions
- Heat oil in large pot over medium high heat.
- Add garlic, onion, bell peppers, sweet potato, and green chilis. Saute for 5-7 minutes, stirring frequently.
- Add chili powder, cumin, oregano, garlic powder, paprika, cayenne powder, salt, and back pepper and stir to coat all ingredients with spices.
- Add diced tomatoes, black beans, kidney beans, garbanzo beans, corn, and broth (or water.) Bring to boil then reduce heat to simmer. Cook for 30-45 minutes or until chili thickens.
- Garnish with favorite toppings and enjoy. Yum!
Notes
Chili can be refrigerated for up to one week in a covered container.
Chili can be frozen for up to 3 months in an airtight container or freezer bag.
Recipe adapted from ambitiouskitchen.com
Nutrition
Nutrition Facts
Vegetarian Chili
Amount per Serving
Calories
50
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
353
mg
15
%
Potassium
204
mg
6
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
4616
IU
92
%
Vitamin C
32
mg
39
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.