Smoky Vegetarian Chili

This Smoky Vegetarian Chili warms you on the coldest of days. Chock-full of veggies and plant-based protein, you’ll feel cozy and guilt-free until the very last bite.

Smoky Vegetarian Chili

Smoky Vegetarian Chili

VirtualRDN
This Smoky Vegetarian Chili warms you on the coldest of days. It is chock-full of veggies and plant-based protein.
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Cook Time 45 mins
Course Stew
Cuisine Mexican
Calories

Ingredients
  

  • 1 tablespoon canola oil
  • 2 cloves garlic , minced
  • 1 medium sweet or red onion , diced
  • 1 red bell pepper , diced
  • 1 small yellow squash (or zucchini squash), diced
  • 1 sweet potato , diced
  • 1 can sweet corn , no salt added, undrained
  • 1 can (28 ounce) of diced tomatoes , no salt added, undrained
  • 1-2 cups vegetable broth , depending on preferred texture
  • 1 can pinto beans , rinsed and drained
  • 1 can black beans , rinsed and drained
  • 1 1/2 teaspoons chipotle chili pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 2 dashes nutmeg
  • 1 cup frozen veggie crumbles , optional
  • shredded cheese or non-fat greek yogurt , optional

Instructions
 

  • Heat oil over medium-high heat in a large pot.
  • Saute garlic, onion and pepper for 5 minutes.
  • Stir in remaining ingredients, and bring to boil. Start with 1 cup of broth and adjust according to preference for a thicker or thinner chili.
  • Reduce heat, cover and simmer for 25 to 35 minutes or until potatoes are tender.
  • Serve with sprinkle of shredded cheddar cheese or spoonful of non-fat plain Greek yogurt on top.
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