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–+ servings
vegetarian chili
Erin Antoniak

Vegetarian Chili Recipe

5 from 13 votes
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: chili, dinner, gluten-free, lunch, meal-prep, vegetarian
Cuisine: American
Calories: 159
Ingredients Method Nutrition

Ingredients
  

  • 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 15 oz can diced tomatoes
  • 2 cans black beans drained
  • 2 cans kidney beans drained
  • 4 cups veggie broth
  • 1 6 oz can tomato paste
  • cilantro cheese, plain yogurt for topping

Method
 

  1. In a large dutch oven and saucepan, heat avocado oil over medium high heat.
  2. Once hot, add onion, pepper, and sweet potatoes. Cook for about 8 minutes or until beginning to soften.
  3. Add in minced garlic, and all spices through oregano. Stir and cook for another minute.
  4. 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.
  5. Pour into bowl and add cilantro, cheese, and yogurt for topping!

Nutrition

Calories: 159kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1250mgPotassium: 745mgFiber: 5gSugar: 10gVitamin A: 13489IUVitamin C: 34mgCalcium: 77mgIron: 3mg

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