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Best Vegetarian Chili

Hearty, comforting and well balanced. This veggie forward chili recipe is all you need! Just the right amount of spice and everything nice. A simple one-pot meal well suited for anytime of the year.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 23 garlic cloves, minced
  • 45 stalks celery, diced
  • 1 yellow/orange bell pepper, diced
  • 1 zucchini, diced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 796ml can, diced tomatoes
  • 490 ml can kidney beans, rinsed well
  • 1 cup corn kernels (canned or frozen)
  • 1 cup water
  • salt and pepper to taste
  • Optional Toppings: sour cream or greek yogurt, chives/green onions, diced avocado, salad greens, cilantro

Instructions

  • Heat oil over medium heat in a large pot
  • Add the onion and cook for 3-5 minutes, or until translucent.
  • Add the garlic, celery, peppers, zucchini and spices. Stir together and cook for an additional 2-3 minutes.
  • Next, add the tomatoes, rinsed kidney beans, corn and water. Bring to a boil and then reduce to the heat to a simmer. Cover with a lid and cook for an additional 10-15 minutes to allow the flavours to come together.
  • Serve over brown rice, quinoa, greens, with fresh corn bread or keep it lower carb and eat it au natural.
  • Keep it simple, or use your toppings of choice!

Notes

**If you’re using no salt added beans and/or tomatoes you will want to add 1/2-1 tsp salt