Easy Vegetarian Chili
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.
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- ½ medium yellow onion chopped
- 1 large red bell pepper chopped
- 1 clove of garlic minced
- 2 carrots peeled and grated
- 2 Tablespoons chili powder
- 1 teaspoon red pepper flakes
- Sea salt and ground black pepper to taste
- 1 28 ounce can fire-roasted canned tomatoes
- 1 8 ounce can tomato sauce
- 1 15 ounce can cannellini beans rinsed and drained
- 1 15 ounce can red kidney beans rinsed and drained
- 1 15 ounce can black beans rinsed and drained
- 1 cup frozen sweet corn
- 1 ½-2 cups low-sodium vegetable stock
- 1 chili pepper halved, seeded and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ Tablespoon cocoa powder
- 2 Tablespoons creamy natural peanut butter
- Juice of one fresh lime
- toppings: avocado Greek 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.
Video
Nutrition
Serving: 1/6 of recipe without toppings | Calories: 306kcal | Carbohydrates: 50g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 1480mg | Potassium: 609mg | Fiber: 15g | Sugar: 13g