Best Vegetarian Chili

Best Vegetarian Chili

Submitted by Jason L., Calgary

⦁ ½ tablespoon olive oil
⦁ 3 cloves garlic, minced
⦁ 1 yellow onion, chopped
⦁ 1 large carrot, diced
⦁ 1 red bell pepper, diced
⦁ 1 medium to large, sweet potato, peeled and cut into ½ inch cubes
⦁ 2 1/2 tablespoons mild chili powder
⦁ 1 tablespoon cumin
⦁ ½ teaspoon dried oregano
⦁ ¼ teaspoon garlic powder
⦁ ¼ teaspoon paprika
⦁ ¼ teaspoon cayenne pepper
⦁ ¼ teaspoon salt
⦁ Freshly ground black pepper
⦁ 1 (28 ounce) can crushed tomatoes
⦁ 3/4 cup vegetarian broth (or water)
⦁ 1 (15 ounce) can black beans, rinsed and drained
⦁ Mushrooms (Fresh or Can)
⦁ 1 (15 ounce) can kidney beans, rinsed and drained
⦁ 1 can (540ml) Chickpeas, rinsed and drained
⦁ 1 heaping cup frozen sweet corn
⦁ To garnish
⦁ Tortilla chips
⦁ Lime wedge
⦁ Cheese
⦁ Avocado
⦁ Cilantro
⦁ Sour cream/greek yogurt

⦁ Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, mushrooms, cubed sweet potatoes and; saute for 5-7 minutes, stirring frequently.
⦁ Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
⦁ Finally add in crushed tomatoes, broth/water, black beans, kidney beans, chickpeas and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
⦁ Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Recipe Notes
Feel free to make this in your slow cooker. If you do, I suggest reducing the broth/water and using only ¼ cup of broth total.

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