Vegetarian Chili

Perfect for meatless Mondays, this vegetarian chili is abundantly flavorful and satisfying without any meat. My recipe is both vegan and vegetarian but is well loved by carnivores too!

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish, Soup

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings (about 1 ½ cups per serving)

Calories 318kcal

Author Sam Merritt

Equipment

Large pot or Dutch oven

Ingredients

2 Tablespoons cooking oil I use avocado or olive oil
1 (200 g) large onion diced (about 1 ½ cups)
1 ½ cups (200 g) diced peeled sweet potato cut into ½” cubes
1 (155 g) red bell pepper diced
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 ½ teaspoons smoked paprika
1 teaspoon ancho chili powder see note
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon ground black pepper
¾ teaspoon salt
⅛ teaspoon cayenne pepper
2 Tablespoons (33 g) tomato paste
1 ½ Tablespoons coconut aminos
1 15- oz can black beans lightly rinsed and drained
1 15- oz (425 g) can kidney beans lightly rinsed and drained
1 15- oz (425 g) can pinto beans lightly rinsed and drained
1 14.5- oz (411 g) can fire roasted diced tomatoes undrained
2 4- oz cans fire roasted diced chiles mild, undrained
1 cup (236 ml) vegetable broth

Instructions

Heat oil in a large pot or Dutch oven over medium heat until shimmering.
2 Tablespoons cooking oil
Add onion, sweet potato, and red bell pepper and cook, stirring occasionally, until onion and pepper are softened (about 5-7 minutes; note the sweet potato will not be softened yet, this is fine).
1 large onion, 1 ½ cups diced peeled sweet potato, 1 red bell pepper
Add garlic and cook until fragrant (about 30 seconds).
1 Tablespoon minced garlic
Add all spices, salt, and pepper and stir until veggies are coated with the spices, stir constantly for 30 seconds.
1 Tablespoon chili powder, 1 ½ teaspoons smoked paprika, 1 teaspoon ancho chili powder, 1 teaspoon cumin, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ¾ teaspoon salt, ⅛ teaspoon cayenne pepper
Add the tomato paste and cook, stirring frequently, until deepened in color (about 60 seconds).
2 Tablespoons tomato paste
Add coconut aminos and stir.
1 ½ Tablespoons coconut aminos
Add the beans, tomatoes, chiles, and broth and stir until well combined. Bring chili to a simmer then reduce heat and simmer over low heat for at least 30 minutes and until sweet potatoes are fork-tender. Taste-test and add additional salt if needed.
1 15- oz can black beans, 1 15- oz can kidney beans, 1 15- oz can pinto beans, 1 14.5- oz can fire roasted diced tomatoes, 2 4- oz cans fire roasted diced chiles, 1 cup vegetable broth
Serve warm with your favorite toppings (I like ladling mine over cornbread and/or serving topped with corn chips, sour cream, avocado, and shredded cheese!).

Video

Notes

Ancho chili powder

I love this spice for its subtly sweet and smoky flavor. However, if you can’t find it simply replace with an equal amount of regular chili powder.

Storing

Store in an airtight container in the refrigerator for up to 5 days. This recipe also freezes well, allow it to cool completely, transfer to a container, cover the surface with a piece of wax paper, plastic wrap or parchment (to minimize risk of freezer burn) and cover tightly and freeze for up to 3 months.

Spice note

As written, the chili is fairly mild with a subtle kick (my 3 year old can handle it). For less heat, omit the cayenne pepper and make sure that the chiles you use are labeled “mild”. For more heat, increase the cayenne to taste and use “medium” or “hot” chiles.

Nutrition