This vegetable chili recipe is one of my favorite comfort foods. As the temperatures outside have started to get colder, making a warm pot of chili is essential. Leftovers the next day taste even better, if you can believe that.
This vegetarian chili is great for when company comes over to share a meal or to take in a crockpot to a potluck.
Plus, the ingredients already make it a vegan chili — just be mindful of your toppings.
Eating More Plant-based Foods
When I make a new recipe, I try to think of ways to add as many vegetables as possible. Plant foods are the lowest on the food chain. Even non-organic, unrefined “whole” plant foods will always be a cleaner source of protein than even the healthiest animals raised.
While we do still eat some wild caught fish and pasture-raised beef, we just prefer to have more plant foods that animal foods.
In addition to being clean, “whole” plant food is jam packed with protein. For example, did you know that per calorie, cooked spinach has more than twice as much protein as a cheeseburger?
How to Make the Best Vegetable Chili Recipe
Using whole, fresh vegetables and a beautiful blend of spices makes vegetarian chili easy and delicious. Although the list of ingredients is kind of long, I can assure you that the majority of them might already be sitting in your kitchen.
A one-pot meal, this clean eating Vegetable Chili Recipe is truly a breeze to make. The ingredient list might look long, but there is nothing complicated or time-consuming in the least about making it.
It’s also got a lot more vegetables than your basic chili.
Importantly, whether you make it with or without the meat, this recipe most definitely delivers one super satisfying bowl of chili. It is especially filling (and delicious!) if you top it with the avocado.
In fact, I would not even consider omitting the avocado. The avocado takes the place of sour cream and cheese. It’s the finishing touch not to be skipped.
Make Your Vegetable Chili Recipe Meatless
There are countless ways to make chili. Whether you decide to make your chili meatless or not, the basic method for making chili is still the same. Cooking the vegetables first, adding the beans and spices, then the broth and bringing to a gentle boil makes vegetable chili quick and easy.
However, if you prefer meat in your chili, I would suggest sauteing the meat in a seperate saute pain and seasoning with salt and pepper. Then, you can add the meat to step 4 below.
More Chili, Please!
If your family loves a good chili as much as we do, be sure to try one (or all!) of these additional clean chili recipes too…
- Crock Pot Chili Recipe
- Poblano Chili with Turkey and Black Beans
- Apple, Pumpkin + Black Bean Chili
- Slow Cooker Turkey Chili
Vegetable Chili Recipe
Whether you decide to make it with or without meat, this Vegetable Chili Recipe is incredibly filling. It is especially satisfying with the avocado topper!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 1x
- 3 tablespoons extra virgin olive oil
- 1 Spanish onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, shredded
- 1/2 teaspoon Himalayan sea salt
- 6 cloves garlic, crushed
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 28-ounces crushed tomatoes, with juices
- 2 cups vegetable broth
- 1 chipotle pepper in adobo sauce (seeded and minced)
- 2 cans pinto beans, rinsed and drained
- 2 tablespoons lime juice
- Garnish: avocado slices, cilantro and sea salt
- Heat the oil in a large pot, such as this 5.5 quart ceramic pot (as shown below) or Dutch oven over medium heat. Add the onions, bell peppers and zucchini; cook for 8 to 10 minutes, or until vegetables soften.
- Add the salt, garlic, cumin, chili and paprika and cook, stirring for 2 minutes.
- Stir in the beans, vegetable broth and chipotle chili.
- Add the crushed tomatoes in their juices and bring to a boil.
- Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30-45 minutes.
- Ladle into individual serving bowls and top with avocado and cilantro.
Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 weeks.
LOOKING FOR MORE CLEAN EATING DINNER RECIPES?
If you liked the Vegetable Chili Recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.