Homemade Vegetarian Chili
This post may contain affiliate links. Please see our privacy policy for details. Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good. I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, […] The post Homemade Vegetarian Chili appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.
Plus, leftovers taste even better the next day, and it freezes so so well.
When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.
So hearty, so so good.
Homemade Vegetarian Chili
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
Servings 8 servings
Ingredients
- 2 tablespoons canola oil
- 1 medium sweet onion diced
- 1 small poblano pepper diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can kidney beans rinsed and drained
- 4 cups vegetable stock
- Kosher salt and freshly ground black pepper to taste
- 1 small sweet potato peeled and diced
- 1 medium zucchini diced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
- Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
- Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
- Serve immediately.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
The post Homemade Vegetarian Chili appeared first on Damn Delicious.
