We can all use more meatless meals in our arsenal, right? Vegetarian chili is a great staple to get more vegetables in your diet!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced or pressed
- 1½ teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon chile powder
- 2 tablespoons tomato paste
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn kernels
- 2 cups peeled and diced sweet potatoes
- 2 cups shredded zucchini
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 3 cups vegetable stock
- Varios chili toppings, for serving ((sour cream, cheese, chips, avocados, etc.))
- In a large pot over medium high heat, add olive oil. Once the oil is heated, add onions, bell pepper, garlic, salt, pepper, oregano, cumin, paprika and chile powder. Saute for 10 minutes, until the vegetable are softened and beginning to caramelize.
- Add tomato paste and stir well to coat all the vegetables. Add both beans, corn, sweet potatoes and zucchini. Stir well and cook for 5 minutes. Pour in tomato sauce, diced tomatoes and stock. Bring to a simmer and partially cover, allowing steam to escape.
- Simmer for 20 minutes, stirring occasionally. Serve chili with whatever toppings you prefer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: soup, Vegetarian