Homemade Vegetarian Chili
Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
WHY I LOVE THIS RECIPE
- Meatless. Loaded with so many different veggies and two different kinds of beans, you won’t miss the meat in here one bit!
- Reheats very well. Leftovers taste even better the next day as the flavors of the chili continue to meld and deepen overnight.
- Freezer-friendly. Chili is very freezer-friendly, making it perfect as a freezer meal for a quick and easy weeknight dinner.
TIPS AND TRICKS FOR SUCCESS
- Use canned beans. Canned beans are such a convenient option when making chili. The best beans to use are really dependent on personal preference. The most popular options for beans when making chili are kidney beans, black beans and pinto beans.
- Add some heat. In need of a spicy kick? Diced jalapenos or minced chipotles in adobo will add a little bit of heat!
- Serve with toppings. Serve with your favorite chili toppings – shredded cheddar cheese, red onion, avocado, sour cream, corn chips, sliced jalapeno and cilantro are all great options.
- Freeze as needed. To freeze, let cool completely and 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.
WHAT TO SERVE WITH CHILI
- Buttermilk Cornbread
- Sweet Corn Spoonbread
- Easy No Knead Bread
- Flaky Mile High Biscuits
- Instant Pot Baked Potato
TOOLS FOR THIS RECIPE
Dutch oven
HOMEMADE VEGETARIAN CHILI: FREQUENTLY ASKED QUESTIONS
This really depends on personal preference but the most popular options are kidney beans, black beans and pinto beans. But you can also use what you have on hand such as white beans or chickpeas.
Mash some of the kidney beans (with the back of a spoon) prior to adding, releasing some of the starch and thickening the chili. The chili can also simmer for a bit longer, uncovered, until the desired consistency is reached.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, adding a splash of water as needed when reheating.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
Equipment
Dutch Oven
Instructions
1. Heat canola oil in a large stockpot or Dutch oven over medium heat.
2. 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.
3. 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.
4. Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.
5. Serve immediately.
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Lorie
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