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 and satisfying chili warms you on the coldest of days. It is chock-full of veggies and plant-based protein.
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Ingredients
  

  • 1 tablespoon canola oil
  • 2 cloves garlic , minced
  • 1 medium sweet onion , diced
  • 2 stalks celery , chopped
  • 1 green bell pepper , diced
  • 1 medium head of broccoli , chopped in bite-sized florets
  • 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 can pinto beans , rinsed and drained
  • 1 can black beans , rinsed and drained
  • 1/2 teaspoon chipotle chili pepper (add additional 1/4 to 1/2 teaspoons to taste)
  • 1 teaspoon ground cumin
  • 2 teaspoons Italian seasoning
  • 2 teaspoons ground paprika
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons cocoa powder
  • 3 dashes nutmeg
  • 1 cup frozen veggie crumbles , optional

Instructions
 

  • Heat oil over medium-high heat in a large pot.
  • Add garlic, onion, celery and pepper.
  • Sauté for 5 to 7 minutes, or until beginning to soften.
  • Add remaining ingredients, and stir.
  • Bring to boil.
  • Reduce heat, cover and simmer for 25 to 35 minutes or until potatoes are tender.
  • Serve with sprinkle of low-fat shredded cheddar cheese or spoonful of non-fat plain Greek yogurt on top.
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