The Ultimate Veggie Chili

It’s that time of the year! The leaves are changing colors, and it is getting cooler. I love Fall!!! It is the perfect time to cook Chili!

Since I am now primarily eating plant-based, I decided to make the ultimate Veggie Chill, and it was Delish!!!

Here’s how I did it.

Veggie Chili

Tarra Jackson

If you like Chili, you will love this one because it is meatless and loaded with vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 servings

Calories 236 kcal

Ingredients

  

1x2x3x

Vegetables & Beans

• 1 medium onion chopped
• 2 ribs celery chopped
• 4 cloves garlic minced
• 1 cup frozen mixed vegetables carrots, peas, green beans, etc.
• 1 can crushed tomatoes (28 ounces)
• 1 can diced tomatoes *15 ounces) with or without jalopenos
• 1 can black beans rinsed and drained
• 1 can red kidney beans rinsed and drained
• .5 cup lentils dried, rinsed and drained
• 1 can garbonzo beans (chick peas) (optional)

Chili Seasoning Mix

• 2 tbsp chili powder
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp dried oregano
• .5 tsp salt

Other

• 2 tbsp olive oil
• 2 cups vegetable broth

Instructions

 

• In a large pot over medium heat, warm the olive oil.
  2 tbsp olive oil
• Add the chopped onions, celery, and .25 tsp of salt.
  1 medium onion, 2 ribs celery, .5 tsp salt
• Stir to combine and cook, stirring occasionally until vegetables are tender and the onion is translucent, for about 7 to 10 minutes.
• Add the garlic and stir for about 1 minute.
  4 cloves garlic
• Add Dry Chili Mix and cook until fragrant while stirring constantly for about 1 minute
  2 tbsp chili powder, 2 tsp ground cumin, 1.5 tsp smoked paprika, 1 tsp dried oregano
• Add the crushed and diced tomatoes, vegetable broth, lentils, and frozen vegetables. Stir to combine and let mixture come to a simmer.
  1 cup frozen mixed vegetables, 1 can crushed tomatoes, 1 can diced tomatoes, 2 cups vegetable broth, .5 cup lentils
• Add the black, red kidney beans, and garbanzo beans (optinoal). Stir to combine and let the mixture come to a simmer.
  1 can black beans, 1 can garbonzo beans (chick peas), 1 can red kidney beans
• Continue cooking, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, for about 30 minutes.
• (Optional) Add salt or other seasoning to taste. Add additional liquid for desired texture (if necessary or desired).

Notes

This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer storage.

Nutrition

Calories: 236kcal

Keyword Vegetarian

Tried this recipe?Let us know how it was!