This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
I've been creating more meatless recipes this year. I've adapted some of my favorite recipes I created in the past to make them plant-based. In this recipe, I use many of the flavors from my turkey chili recipe. There's kidney beans, black beans, and corn added to the chili that make it a filling dish.
Ingredients To Make Vegetarian Chili
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 red bell pepper diced
- 2 carrots diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 14-oz cans diced tomatoes undrained
- 2 14-oz cans black beans rinsed and drained
- 1 14-oz can kidney beans rinsed and drained
- 1 cup frozen corn
- 2 cups vegetable broth
- 2 tablespoons cilantro chopped
- 1 tablespoon fresh lime juice
- Kosher salt
- Black pepper
In a large dutch oven add oil and sauté onion, bell pepper, and carrot over medium heat. Cook for 8 - 10 minutes until softened.
Add garlic, cumin, chili powder, paprika and cook for 1 minute.
Add diced tomatoes, black beans, kidney beans and vegetable broth. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 40 minutes.
Remove 2 cups of chili. Using a blender, blend until smooth. Add back into the pot. You can also place the 2 cups of chili into a bowl an use and immersion blender or potato masher to make smooth.
Stir in lime juice. Check seasoning and adjust salt and pepper if needed. Stir in cilantro and serve.
You can top it with additional cilantro, avocado, grated cheese, sour cream or whatever you enjoy on your chili.
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!