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Simple Recipes for Every Day

Vegetarian Chili

a bowl of homemade vegetarian chili made with bell pepper, sweet potato, onion and beans topped with avocado and green onions
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 ¼ pounds sweet potatoes, peeled and diced into 1-inch pieces (about 4 cups)
  • 4 garlic cloves, finely diced (about 1 tablespoon)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (20-ounce) can red enchilada sauce
  • ¼ cup chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 dried bay leaves
  • 2 teaspoons kosher salt

For Serving

  • Minced cilantro (optional)
  • Chopped green onions (optional)
  • Dived avocado (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)

Method

  1. Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil is glistening, add the onion, bell peppers, and sweet potatoes and cook, stirring, until the onion begins to soften, 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes more.

  2. Stir in the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, garlic powder, onion powder and salt until combined. Add enough water to cover the beans (1 to 2 cups).

  3. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for about 1 hour, or until the potatoes are tender and the chili has thickened.

  4. Divide among bowls and serve topped with cilantro, green onions and avocado, if using. Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.