Homemade Vegetarian Chili
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
8 servings
-
Course
Main Course, Soup
-
Cuisine
Vegetarian
Homemade Vegetarian Chili
Report
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
Share:
Ingredients
- 2 tablespoons canola oil
- 1 onion diced, medium sweet
- 1 poblano pepper diced, small
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons oregano dried
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can Kidney Beans rinsed and drained
- 4 cups vegetable stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 sweet potato peeled and diced, small
- 1 zucchini diced, medium
- ¼ cup cilantro fresh, chopped leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
- Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
- Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
Other Recipes
You'll Also Love
