A delicious and colorful vegetarian chili recipe!
We aren’t vegetarians in this house but we do try to have at least one meatless meal per week! Veggie chili is one of our favorites. It is so delicious and filling! I think any chili-with-meat lover could easily become a convert to vegetarian chili if they tried this recipe!
Here’s what you’ll need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1 green bell pepper, chopped
- 14.5oz can of diced tomatoes, drained
- 15.5oz can of black beans, drained and rinsed
- 15.5oz can of pinto beans, drained and rinsed
- 15.5oz can of kidney beans, drained and rinsed
- 2 cups of frozen corn
- 8oz can of tomato sauce
- 1 cup of vegetable broth
- 3 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- Salt to taste
How it’s made:
You’ll want to start by heating up your oil in a large pot. Add in the onions and garlic and cook for a few minutes until they are nice and fragrant. At this point, add in your green peppers and tomatoes.
Allow to cook for a few minutes longer or until the peppers start to get soft. Next, add in all of the beans and corn. Give it a few good stirs!
Finally, add in the broth, tomato sauce, and the seasonings. I listed salt “to taste” because some broths can be pretty salty, so add to your liking!
Bring the chili to a boil and then reduce to a simmer. Cook uncovered for 30 minutes. The chili may seem soupy at first but the liquid will cook down while it simmers!
Once you’ve let your chili cool a bit, serve up and eat! 🙂 We of course love to add some cheese and a dollop of sour cream!
If you want to take this chili recipe up a notch, you can add in vegetarian “meat” crumbles! If you like your chili a bit spicier, you can include a small can of diced green chiles or a chopped jalapeno!
This recipe makes an awesome freezer meal! Seal in an air tight container or double bag and freeze flat. Keeps frozen for up to 3 months!
I hope you love this chili as much as we do! 🙂