Vegetarian Chili
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Vegetarian Chili
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This thick, hearty vegetarian chili is award winning quality! Packed with sweet potato, beans, and veggies, it's healthy and extra filling.
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Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 2 bell pepper chopped, red
- 1 green bell pepper chopped
- 1 sweet potato peeled and ¼-inch diced (about 1 pound, large or 2 medium
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 ½ teaspoons chipotle chile powder
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground cinnamon
- 2 diced tomatoes fire roasted, in their juices, 15-ounce cans
- 2 black beans rinsed and drained, low sodium, 15-ounce cans
- 1 pinto beans rinsed and drained (15 ounces, canned
- 2 cups vegetable broth low sodium or water
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- tortilla chips avocado, non-fat plain Greek yogurt, chopped cilantro, cheese, crushed, for serving
Instructions
- In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, about 8 minutes.
- Reduce the heat to medium low. Add the garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook and stir until very fragrant, about 30 seconds.
- Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring the mixture to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
- Remove from the heat. Transfer 2 cups of the chili to a blender and puree (be careful, as hot chili will splatter!), then stir the blended portion back into the chili. (You also can puree the chili slightly with an immersion blender; be sure to leave it very chunky. The blending is just meant to thicken it up and it improves the flavor too.)
- Stir in the vinegar and honey. Taste and adjust the seasoning as desired. Enjoy hot with desired toppings.
Notes
- TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm leftover vegetarian chili gently in the microwave.
- TO FREEZE: Freeze leftover chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 6)
Calories
359kcal
(18%)
Carbohydrates
65g
(22%)
Protein
16g
(32%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Potassium
1088mg
(23%)
Fiber
19g
(76%)
Sugar
12g
(24%)
Vitamin A
13160IU
(263%)
Vitamin C
77mg
(86%)
Calcium
171mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 359kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Potassium | 1088mg | 23% |
| Fiber | 19g | 76% |
| Sugar | 12g | 24% |
| Vitamin A | 13160IU | 263% |
| Vitamin C | 77mg | 86% |
| Calcium | 171mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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