Looking for a new kind of chili to add to your dinner rotation? Go meatless with this classic vegetarian chili recipe! Flavors will pop off the spoon and ignite your taste buds.
Tasty Vegetarian Chili Recipe
This vegetarian chili is so delicious that you’ll enjoy eating it when the weather is hot outside – it really is that good! I think I stumbled upon the perfect combination of spices, beans, and veggies.
The secret to this chili is its simplicity. Instead of bombarding your tastebuds with a confusing mixture of spices and vegetables, I kept it to just six spices and two kinds of beans.
There is still a lot of room for creativity in this chili too. You can make it spicier, sweeter, or even add meat (if you want).
Keep reading and I’ll share some important tips, and info about the ingredients, and answer questions you might have about making the chili and storing leftovers.
This sweet and savory vegetarian chili is made with fresh veggies, spices, beans, and a tangy tomato sauce.
Here’s a bit more about what I used:
- Avocado Oil: You’ll use about two tablespoons of oil. This is what you’ll use as you saute the vegetables.
- Onion: Red onion has a bold but sweet flavor. It’s perfect in soups and chili. Dice an entire red onion.
- Pepper: To add a tiny bit of spice, dice up a red pepper.
- Sweet Potatoes: Peel and dice two large (or three small) sweet potatoes. They add healthy dietary fiber, sweet notes, and vitamin A.
- Garlic: For the maximum flavor, mince four whole garlic cloves.
- Salt: This spice enhances all the other flavors in the chili. Mix about 1.5 teaspoons into the chili.
- Pepper: You don’t need much pepper, a little goes a long way, so add about a teaspoon.
- Cumin: This spice adds smoky flavors to the chili, add two teaspoons.
- Chili Powder: Of course, you’ll want to add this to your chili, about three teaspoons.
- Cayenne Powder: To keep it mild, I only added 1/4 a teaspoon to the entire pot.
- Oregano: For sweeter earthy notes, mix in two teaspoons.
- Diced Tomatoes: To save yourself time, just add two 15-ounce cans of diced tomatoes.
- Black Beans: Every chili needs beans, so add two cans of black beans, but drain them first.
- Kidney Beans: Mix in two cans of drained kidney beans too.
- Veggie Broth: Since this is a vegetarian recipe, you should use vegetable broth. It will take three cups.
- Tomato Paste: Mix in an entire 6-ounce can of tomato paste for some natural sweetness and tanginess.
- Garnishes: Top the chili with your choice of cilantro, cheese, and/or plain yogurt.
Kitchen Tools Required
This recipe doesn’t require a lot of fancy kitchen gadgets. In fact, all you really need is a Dutch oven.
Gather the following items before you begin:
- Dutch Oven
- Cutting Board
- Wooden Spoon
For measuring, you will need the following sized cups and spoons: 1 tablespoon, 1/2 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon.
How To Make Healthy Vegetarian Chili
Now that you have all the ingredients and kitchen tools ready, it’s time to start making this delicious vegetarian chili!
In a large dutch oven and saucepan, heat the avocado oil over medium-high heat.
Once the pan is hot, add the onion, pepper, and sweet potatoes. Cook them together for about 8 minutes or until they begin to soften.
Next, add minced garlic, and all spices through oregano. Stir it all together and cook for another minute or so.
Add in diced tomatoes, black beans, kidney beans, veggie broth, and tomato paste. Stir until it is completely combined. Let the chili simmer over medium-low heat for 45-50 minutes.
Pour into a bowl and add cilantro, cheese, and yogurt for topping!
Below are some common vegetarian chili questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Is vegetarian chili good for you?
Yes, this vegetarian chili is a very healthy meal. You can eat it for your entire lunch or dinner. The beans are an excellent source of fiber and protein. Sweet potatoes are high in vitamins A and C. Red peppers contain disease-fighting antioxidants.
Even spices have healthy properties! Cumin is known to improve your digestion and boost memory. Oregano is a fantastic spice because it has antibacterial and antimicrobial properties.
What are some healthy sides to eat with this vegetarian chili?
Serve this chili with your favorite healthy salad and side dish and you’ll have a nutritious and filling dinner.
This hearty chili will taste the best with shaved brussels sprout salad. The contrast of tastes and textures are delightful together.
If you want a side dish, make garlic parmesan smashed potatoes. They are hearty and have many similar flavors.
What can I put in chili besides beans?
Making chili hearty without adding meat can be pretty challenging. If you want to keep the chili meatless you still have a lot of options. Try any of these plant-based options:
- Gluten-Free Grains (like quinoa)
How do I make this chili taste spicier?
This is a moderately spicy recipe with a lot of room for changes. If you want to really light up this chili, I suggest chopping and adding some jalapeno peppers. Just one will really bring up the heat, so go slow and add one at a time.
You can add a bit of hot sauce to your bowl at the very end.
How do I make this chili taste sweeter?
Some people enjoy a slightly-sweet chili. I think the sweet potatoes and tomatoes add a natural bit of sweetness, but if you still want it sweeter, I suggest adding a tiny bit of maple syrup. It’s my favorite all-natural sweetener!
Store leftover vegetarian chili in an airtight container, like a resealable pyrex dish, in the refrigerator for up to 5 days.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite soup recipes to make. Enjoy!
- Creamy Chicken Tortilla Soup With Egg Noodles
- Lightened Up Broccoli Cheddar Soup
- Lemon Chicken Orzo Soup
- Easy White Chicken Chili
- Healthy Stuffed Pepper Soup
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 tbsp avocado oil
- 1 red onion, diced
- 1 red pepper, diced
- 2 large sweet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 3 tsp chili powder
- 1/4 tsp cayenne powder
- 2 tsp oregano
- 2 15oz can diced tomatoes
- 2 cans black beans, drained
- 2 cans kidney beans, drained
- 4 cups veggie broth
- 1 6oz can tomato paste
- cilantro, cheese, plain yogurt for topping
- In a large dutch oven and saucepan, heat avocado oil over medium high heat.
- Once hot, add onion, pepper, and sweet potatoes. Cook for about 8 minutes or until beginning to soften.
- Add in minced garlic, and all spices through oregano. Stir and cook for another minute.
- Add in diced tomatoes, black beans, kidney beans, veggie broth, and tomato paste. Stir until all combined. Let simmer over medium-low heat for 45-50 minutes.
- Pour into bowl and add cilantro, cheese, and yogurt for topping!
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