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Vegetarian Chili

This thick, hearty vegetarian chili is award winning quality! Packed with sweet potato, beans, and veggies, it's healthy and extra filling.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 359 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 ½ tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 2 red bell peppers chopped
  • 1 green bell pepper chopped
  • 1 large or 2 medium sweet potatoes peeled and ¼-inch diced (about 1 pound)
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons chipotle chile powder
  • ½ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground cinnamon
  • 2 (15-ounce) cans fire roasted diced tomatoes in their juices
  • 2 (15-ounce) cans low sodium black beans rinsed and drained
  • 1 can pinto beans rinsed and drained (15 ounces)
  • 2 cups low sodium vegetable broth or water
  • 2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • For serving: crushed tortilla chips avocado, non-fat plain Greek yogurt, chopped cilantro, cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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

Serving 1(of 6) Calories 359kcal (18%) Carbohydrates 65g (22%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 1g (5%) Potassium 1088mg (31%) 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

% 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.