Best Hearty Vegetarian Chili (vegan, gluten-free)
Chili season is here and I’m all for it! Do you have a go-to chili recipe that you make every year? This is my favorite and best hearty vegetarian chili that I’ve been making every year. I love a good, filling chili with some delicious cornbread. I posted my simple vegan cornbread recipe just before this chili recipe so you can make both and have the most comforting fall meal! It’s so cozy and perfect for Halloween this weekend!
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. I hope you give it 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!
Best Hearty Vegetarian Chili (vegan, gluten-free)
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2-3 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
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 28 ounce can fire-roasted tomatoes
- 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)
- 1 (4oz) can mild roasted green chilis (optional)
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, salt, and black pepper. Stir for one minute. Then add the fire roasted tomatoes, vegetable broth, black beans, kidney beans, corn, and optional green chilis. 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 looser chili. Serve with cornbread and your favorite toppings! Enjoy!
