Description
This delicious Vegetarian Chili is truly the best! It’s packed with hearty vegetables, is full of flavor, and comes together quickly. This is one of those vegetarian recipes that will please both meat lovers and plant-based eaters!
Ingredients
Scale
- 1 tablespoon olive or avocado oil
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 medium to large sweet potato, diced (roughly 2 – 2 1/2 cups)
- 1 – 15 oz can black beans, drained and rinsed
- 1 – 15 oz can kidney beans, drained and rinsed
- 28 oz crushed tomatoes
- 2 – 4 oz cans green chiles
- 1 1/2 cups vegetable broth
- 1 dried bay leaf
Chili Spice Blend
- 1 1/2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Heat a large pot over medium-high heat. Once hot, add a tablespoon of olive or avocado oil.
- Add in the diced onion, minced garlic, diced bell pepper, and diced sweet potato to the pot and sauté for 4-5 minutes until the onion begins to become translucent.
- Add the spice blend to the pot and sauté for another minute until the spices become fragrant.
- Add the black beans, kidney beans, crushed tomatoes, green chiles, vegetable broth, and dried bay leaf to the pot. Stir until everything is well combined.
- Bring the chili to a bowl and then reduce the heat to a simmer. Cover and let the chili simmer for 30-35 minutes or until the sweet potatoes are tender.
- After the chili has simmered, give it a taste and adjust the seasoning as needed. Spoon into bowls, serve with your favorite toppings, and enjoy!