Homemade Vegetarian Chili
A powerhouse of flavor, packed with plant protein, this chili is nutritious and delicious!
Servings 10 cups
Calories 175kcal
Ingredients
- 2 lbs tomatoes
- 1 onion
- 4 cloves garlic
- 3 poblano peppers
- 2 anaheim peppers
- 1 small jalapeno
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 carrots
- 1 1/2 cups black beans cooked, or 1 can
- 1 1/2 cups kidney beans or 1 can
- 1 1/2 cups corn or 1 can
- 6 oz tomato paste
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 2 cups vegetable stock
Garnishes
- cheese cheddar, cotija, mozzarella, or any of your favorites
- fresh cilantro
- tortilla chip strips
- avocado
- sour cream
- lime wedge
Instructions
- Roast Veggies: Heat the oven to 425℉ and place racks in two center slots. Cover trays with foil and add halved tomatoes, onion, and garlic to one tray and the halved and deseeded peppers to another, all cut side down. Roast for 25 minutes and then swap trays in the oven and then roast another 25 minutes.
- Prep: Meanwhile, open and drain the black beans, corn, and kidney beans. Peel and dice the carrots and set aside. Gather spices, tomato paste, and vegetable stock.
- Puree Tomatoes: Once the veggies are roasted, add the tomatoes (and any juice released onto the tray, to a high powered blender and blend until smooth.
- Chop Veggies: Chop the roasted onion and garlic and set aside. Gently remove the skins from the anaheims and poblanos and then chop all of the peppers into evenly sized pieces and set aside.
- Create Chili: Heat olive oil on medium in a Dutch oven or soup pot. Add the chopped roasted onion, garlic, and carrots. Saute for 2-3 minutes. Add the spices, stir to toast for another minute. Add the tomato paste and pureed roasted tomatoes and mix well. Slowly add the stock and mix well while adding. Add the peppers, beans, and corn and mix well. Bring the heat up to medium-high to bring it all to a simmer. Lower the heat to let it simmer for 10 minutes.
- Garnish: Shred cheese, chop cilantro, or gather other garnishes like sour cream, tortilla chips, or cotija cheese.
- Serve and Enjoy! Serve in bowls and top with garnishes and enjoy!
Notes
Storage
Fridge: Store in the fridge/meal prep for up to 5 days.
Freezer: Store in a freezer-safe container for up to 4 months.
Substitutions
Peppers: We encourage at least 1 earthy green bell pepper with 1 sweeter bell pepper, but you can use whichever you have available.
Beans: Kidney and black are our favorites for this, but pinto would be delicious too, or a tri-bean blend.
Stock: Vegetable keeps this soup vegetarian, of course, but chicken or beef stock can be used as well.
Adjust the Heat
Keep some of the seeds in the jalapeno or add a little extra cayenne to kick up the spice level!
Nutrition
Calories: 175kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 621mg | Potassium: 890mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5168IU | Vitamin C: 99mg | Calcium: 59mg | Iron: 3mg
