Delicious Vegetarian Chili

This is actually THE BEST vegetarian chili recipe you’ll ever make!



 ½ tablespoon olive oil

 3 cloves garlic, minced

 1 yellow onion, chopped

 1 large carrot, diced

 1 red bell pepper, diced

 1 (4 ounce) can mild green chiles

 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 (fire-roasted is great)

 3/4 cup vegetarian broth (or water)

 1 (15 ounce) can black beans, rinsed and drained

 1 (15 ounce) can kidney beans, rinsed and drained

 1 heaping cup frozen sweet corn


To garnish:

 Tortilla chips

 Lime wedge




 Sour cream/greek yogurt



  1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently. 
  1. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  2. Finally add in crushed tomatoes, broth/water, black beans, kidney beans 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.
  1. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each. 


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