The best vegetarian chili recipe made with three different beans, veggies and sweet corn. It's thick and hearty, comes together quickly on the stovetop and has such a rich, robust flavor thanks to a few secret ingredients.
toppings: avocadoGreek yogurt or sour cream, shredded cheese, fresh cilantro
Instructions
In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.
Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat, squeeze lime juice into the pot and stir. Serve immediately.
The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.