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vegetarian chili recipe

Homemade Vegetable Chili Recipe

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 1x
  • Category: chili
  • Cuisine: Clean Eating

Description

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!


Scale

Ingredients

  • 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

Instructions

  1. 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. vegetarian chili recipe
  2. Add the salt, garlic, cumin, chili and paprika and cook, stirring for 2 minutes.
  3. Stir in the beans, vegetable broth and chipotle chili. vegetarian chili recipe
  4. Add the crushed tomatoes in their juices and bring to a boil. vegetarian chili recipe
  5. Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30-45 minutes.
  6. Ladle into individual serving bowls and top with avocado and cilantro. vegetarian chili recipe

Notes

Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 weeks.