Vegetarian Chili
- Total time
- 65 minutes
- Calories
- 390 kcal
- Protein
- 17 g
- Serves
- 6 bowls (about 1 1/2 cups each)
This vegetarian chili builds a substantial pot from three beans, sweet potato, tomatoes, corn, and layered dried spices. It is a make-ahead-friendly soup with clear simmering cues, so the vegetables soften and the broth thickens without becoming pasty.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 17 g
- Carbs
- 65 g
- Fat
- 9 g
- Fiber
- 18 g
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 45 minutes
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 (28-oz/794-g) can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 (15-oz/425-g) can each black beans, kidney beans, and pinto beans, rinsed and drained
- 1 cup frozen corn
- 1 tbsp lime juice, 1 tsp kosher salt, and black pepper to taste
Before you start
- Use canned beans for the stated timing. If using home-cooked beans, use 1 1/2 cups of each and add salt gradually because their seasoning differs.
- Chili powder blends vary in heat and salt. Start with 1 tbsp if yours is hot, then taste after simmering. Check broth and canned products for allergens and sodium.
Instructions
- Heat oil in a Dutch oven over medium heat. Cook onion, bell pepper, and celery with a pinch of salt for 7 minutes, until softened. Add garlic and spices; stir for 30 seconds until fragrant.
- Add sweet potato, tomatoes, broth, beans, and corn. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer uncovered 30 to 35 minutes, stirring every 10 minutes, until the sweet potato is fork-tender and the chili coats a spoon. If it becomes too thick before the potato softens, add 1/4 cup broth at a time.
- Stir in lime juice, salt, and pepper. Rest 5 minutes before serving so the chili settles and thickens slightly.
Meal prep, storage, and reheating
Cool the chili promptly and refrigerate in sealed containers for up to 4 days. Reheat gently on the stove or in a microwave until steaming hot, loosening with broth if needed. Freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.