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…Or Not
There are countless ways to make chili. Whether you decide to make yours meatless or not, the basic method for making chili is still the same. So, if you do Meat Free Mondays like we do, you can easily adjust the recipe simply by omitting step #3.
More Chili, Please!
And finally 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
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!
- 3 tablespoons extra virgin olive oil
- 1 Spanish onion (chopped)
- 1 organic red bell pepper (chopped)
- 2 celery stalks (chopped)
- 3 carrots (chopped)
- 1/4 teaspoon Himalayan sea salt
- 6 cloves crushed garlic
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- OPTIONAL: 1 pound pasture-raised ground turkey
- One can (28-ounces crushed tomatoes, with juices)
- 2 cups organic vegetable broth
- 1 canned chipotle pepper in adobo sauce (seeded and minced)
- 2 cans (15 ounces each black beans, rinsed and drained)
- 1 can (15 ounces pinto beans, rinsed and drained)
- 2 tablespoons lime juice
- 1 cup organic frozen corn
- Garnish: avocado slices (cilantro)
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, bell peppers, celery, and carrots; cook for 8 to 10 minutes, or until vegetables soften.
- Add the salt, garlic, cumin, chili and paprika and cook, stirring for 2 minutes.
- OPTIONAL: Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink.
- Stir in the tomatoes, vegetable broth and chipotle chili and bring to a boil. Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.
- Stir in the beans and lime juice and continue cooking, partially covered, 15 to 20 minutes, until the chili is nicely thickened. Stir in the corn and cook until heated through.
- Adjust seasoning. 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.