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4.9 from 33 votes

Homemade Vegetarian Chili

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Course: Main Course , Soup
Cuisine: Vegetarian

Ingredients

  • 2 tablespoons canola oil
  • 1 medium sweet onion diced
  • 1 small poblano pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 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
  • Kosher salt and freshly ground black pepper to taste
  • 1 small sweet potato peeled and diced
  • 1 medium zucchini diced
  • ¼ cup chopped fresh cilantro leaves

Instructions

    Cup of Yum
  1. Heat canola oil in a large stockpot or Dutch oven over medium heat.
  2. 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.
  3. 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.
  4. Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.
  5. Serve immediately.