Fall and chili are the best combination. Am I right? As a vegetarian I love creating different combinations of flavors in chili that obviously doesn’t include any meat. Last year I posted this recipe for vegetarian chili with quinoa which is one of my favorite recipes. This recipe doesn’t have any meat alternatives or grains, but you could totally add either of those to this recipe. Also, if you’re not a vegetarian you could have beef or chicken to this chili. Scroll down to get the recipe for this easy vegetarian chili!
Easy Vegetarian Chili
Like I mentioned above this chili can easily be customized with ingredients you have on hand or ingredients you prefer. I used a green pepper from my garden in this recipe, but you could also use a red, yellow or orange bell pepper instead. I’m obsessed with this frozen roasted corn from Trader Joe’s that I used in this chili. The flavor is AMAZING and I also use it for taco night or in this side dish.
Easy Vegetarian Chili
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion Diced
- 4 Garlic Cloves Minced
- 1 Green Pepper Diced
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1/4 tsp Chipotle Chili Pepper
- 1/2 tsp Sugar
- 1 14.5 oz can Petite Diced Tomatoes
- 2 cans Black Beans Rinsed & Drained
- 1 can Kidney Beans Rinsed & Drained
- 2 15 oz cans Tomato Sauce
- 1 tbsp Tomato Paste
- 2 cups Vegetable Broth
- 1/2 cup Frozen Roasted Corn
- Salt
- Pepper
- Avocado Topping
- Cheddar Cheese Topping
Instructions
- In a Dutch oven heat the olive oil on medium heat. Add the onion and cook for 5 minutes until the onion turns translucent.
- Add the green pepper and cook for 2-3 more minutes.
- Add the garlic, chili powder, cumin, chipotle chili pepper, and sugar and cook for 1 minute.
- Add the black beans, kidney beans, and petite diced tomatoes along with a pinch of salt and pepper to the Dutch oven.
- Add the tomato sauce, vegetable broth and frozen roasted corn. Stir everything together.
- Allow the chili to come to a boil by turning the heat to medium/high. Then cover and reduce the heat and allow to simmer for 15 minutes (at least).
- Garnish the chili with cheese, avocado, sour cream or fresh cilantro.
You can also choose your favorite canned beans for this chili recipe. Pinto Beans or Great Northern White Beans would also work great in this chili. Serve the chili with your favorite garnishes like avocado, cheddar cheese, sour cream or cilantro. I would also recommend serving this with some warm cornbread on the side. Yes please!
I hope you enjoy this fall recipe! Please leave a comment below if you make this chili with your family this season. I would love to hear what you think about this recipe.
Whitney says
I made this last year and it was so good! I didn’t have the roasted corn so just used frozen sweet corn instead. Definitely picking up a bag the next time I get down to GR to go to TJ’s and making this. Hopefully soon! As a fellow vegetarian I appreciate these recipes!
Sara Visser says
You’ll love the roasted corn from TJ’s! So glad you like these vegetarian recipes.