Best Hearty Vegetarian Chili (vegan, gluten-free)
Chili season is here and I’m all for it! This is my favorite and the best hearty vegetarian chili that I’ve been making every year. I love a good, filling chili loaded with veggies and beans. It’s so cozy, nourishing, and delicious!
Pair this chili with some yummy cornbread and you got yourself a comforting fall meal. This is my simple vegan cornbread recipe and it would be great with this! I love soup season and this combo is amazing!
This vegetarian chili is packed with veggies, creamy sweet potatoes, and of course beans! I hate it when chili is sparse and there is basically only beans and soup. I need something hearty and substantial! This chili is just that! It will leave you feeling full and nourished in all the good ways! It has the best flavor and I think it even tastes better the next day as the flavors develop even more.
Make sure you don’t skimp on the the spices. It may seem like a lot of chili powder, but it isn’t for this amount of chili. You need all the spices to achieve a good depth of flavor. The longer it simmers, the longer the flavors will develop. I found 40-45 minutes is the sweet spot.
I hope you give this hearty vegetarian chili a try because it is a definite crowd pleaser! This is a simple and easy chili recipe too once you have all your veggies prepped! It might be your new go-to chili recipe! I like to top it with some avocado and a dollop of plain coconut yogurt. You could add dairy free sour cream if you want and also some vegan shredded cheese.
If you make this hearty vegetarian chili, tag me @nutsaboutgreens on Instagram so I can see your creations!
Best Hearty Vegetarian Chili (vegan, gluten-free)
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 large sweet potato, peeled and chopped into 1/2 inch cubes
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 1/2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/8-1/4 tsp cayenne pepper (you can leave it out if you don't want it spicy)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 28 ounce can fire-roasted tomatoes (or two 15 oz cans)
- 1 1/2 cup vegetable broth
- 1 (15oz) can black beans, rinsed and drained
- 1 (15oz) can kidney beans, rinsed and drained
- 1 1/2 cup frozen sweet corn (or one can drained)
Instructions
- Heat oil in a large pot over medium high heat. Add in the onions and sauté for 2 minutes. Then add the garlic, sweet potato, bell pepper, and zucchini. Sauté for 5 minutes.
- Add the chili powder, cumin, oregano, paprika, cayenne pepper (optional), salt, and black pepper. Stir for one minute. Then add the fire roasted tomatoes, vegetable broth, black beans, kidney beans, and corn. Stir until well combined. Bring to a boil and reduce heat and let it simmer uncovered for 40 minutes, stirring occasionally. It should thicken up.
- Taste chili and add more salt if needed or more broth if you like a soupier chili. Serve with cornbread and your favorite toppings! Enjoy!
