Vegetarian Chili – Family Favorite Recipe

Pot-lucks, sports events, birthday parties, friends over for dinner – you name it, I’ve probably made chili for it. This vegetarian chili is the best I’ve ever made – it pleases even meat-eaters!

My daughter doesn’t like super spicy hot food, so this vegetarian chili flies right down the middle for heat. It is chock full of healthy veggies, which makes it a ridiculously healthy meal that can be vegan if you skip the cheese and sour cream!

I hope your family enjoys it as much as mine! It may just inspire you to throw your own chili party!

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Family Favorite Vegetarian Chili

This vegetarian chili is so tasty the kids have no idea they are eating so many healthy vegetables!

Course: Main Course

Cuisine: American

Servings: 8 servings

Ingredients

• 2 tbsp olive oil extra virgin
• 1 white onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 green bell pepper diced
• 1-2 jalapeno pepper diced (remove seeds for less spicy flavor, omit for mild chili
• 4 cloves garlic minced
• 2 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 15 oz can black beans drained and rinsed
• 1 15 oz can pinto beans drained and rinsed
• 1 15 oz can kidney beans drained and rinsed
• 1 oz can fire roasted diced tomatoes
• 32 oz vegetable stock
• 1 6 oz can tomato paste
• salt and pepper
• Optional toppings: avocado, fresh cilantro, sliced jalapeno peppers, sour cream, cheddar cheese, green onion

Instructions

1. In a large pot or dutch oven, heat the oil over medium heat.  Add onion, carrots, and celery with salt and pepper (I used about 1/2 tsp of each) and sauté for 10 minutes.

2. Add the bell pepper, jalapeno, garlic, and spices and sauté another 5 minutes.

3. Add the rest of the ingredients (black beans through tomato paste) and stir to combine.

4. Reduce heat to medium-low and simmer for at least an hour.

5. Taste and season with additional salt and pepper if needed.

6. Top with cheddar cheese and a dollop of sour cream, or your toppings of choice! 

Recipe Notes

To cook in a crockpot: use a pan for steps 1 and 2, then add the sauteed vegetables to the crockpot with the rest of the ingredients in step 3. Cook on high for 3 – 4 hours, or on low for 7 – 8 hours.

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