Recipe for Best Vegetarian Chili

Chili is comforting, filling, and easy to make. This chili is healthy, too! Skip ground beef, chuck roast, and brisket. This chili is satisfying, delicious, and high in protein without these fatty meats. Just add everything to a pot and let it cook. It’s packed with vegetables and flavor. It tastes even better the next day, so it’s a great dish to freeze for later use.

Variations and Serving Suggestions

• You can use any combination of beans you like.
• Make it spicier by adding cayenne pepper, jalapenos, or even serrano peppers. 
• For a low-carb meal, skip the corn and sweet potatoes. 
• To have a plant-based meal with a meatier texture, add vegetable or soy protein.
• Serve the chili on its own or with toppings like cilantro, low-fat cheese, or chopped tomatoes. 

Recipe for Best Vegetarian Chili

Makes 8 servings

Ingredients: 

• 2 tablespoons of olive oil
• 4 cloves of garlic, sliced
• 2 onions, chopped
• 1 cup of celery, chopped
• 2 bell peppers, chopped
• Optional: 2 cups of zucchini, eggplant, or cauliflower, in small pieces
• 2 cups of cubed sweet potatoes
• Optional: ½ cup of sliced cashews
• 2 teaspoons of dried oregano
• 1 teaspoon of cumin
• 2 to 3 tablespoons of chili powder
• 1 bay leaf
• 4 15-ounce cans of stewed tomatoes
• 3 15-ounce cans of beans, such as kidney, black, or garbanzo
• 2 cups of frozen corn or 1 15-ounce can of unsweetened corn
• Optional toppings: shredded low-fat cheese, shredded lettuce, freshly chopped cilantro, lime wedges

Directions: 

1. Heat the olive oil in a large pot. Add the garlic and onions, and cook for 4 minutes. 
2. Add the other vegetables, sweet potatoes, and spices, stir, and cook for another 5 minutes. If needed, add juice from the canned tomatoes to prevent burning.
3. Add the tomatoes, beans, and corn. Bring to a boil, then simmer for 20 to 30 minutes or until the vegetables are cooked through.
4. Remove the bay leaf and serve the chili with any desired toppings.

Nutrition information per serving: calories: 300 kcal; total fat: 8 g; total carbohydrates: 45 g; sugar: 7 g; fiber: 12 g; protein: 14 g; sodium: 650 mg; cholesterol: 0 mg

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Reviewed by Heather Tonkins, Lark Health Coach