Best Hearty Vegetarian Chili (vegan, gluten-free)
This is the best hearty vegetarian chili that is filling, delicious, and so flavorful. Pair it with some cornbread and it's the perfect meal!
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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!
Notes
* Don't skimp on the spices. It won't be spicy unless you add cayenne pepper. This makes a big batch so you need lots of spices to achieve a good depth of flavor.
Servings: 6