When the weather gets cold, all I want is a big bowl of comforting chili. My mom makes the best turkey chili in the world, but my problem with meat-based chili is that it doesn’t always feel like a balanced meal. I decided to experiment with a vegetarian one and this recipe turned out better than I expected.
It’s hearty, chunky, and loaded with plant-based proteins and root vegetables. It was also so, so EASY to make. You all know I’m a sucker for easy recipes. Plus, topping it with avocado provides the perfect balance of proteins, complex carbohydrates, and healthy fats. Warm up with the recipe below!
hearty vegetarian chili
ingredients
- 1 medium sweet potato
- 3 medium carrots
- 1 red onion
- 1 large red bell pepper
- 18 oz can diced tomatoes
- 1 can kidney beans, drained and rinsed (any beans can be substituted)
- 2 cans black beans, drained and rinsed (any beans can be substituted)
- 2 cups water or vegetable broth
- 2 tbs olive oil
- 3 tbs minced garlic
- 2 tbs chili powder
- 1 tbs cumin
- 1 1/2 tsp smoked paprika
- 2 tsp oregano
- 2 tbs dijon or spicy mustard
- 2 tsp vinegar (I used balsamic, but any kind will work)
directions
Before cooking, chop the sweet potato, onion, bell pepper, and carrots. In a large pot, heat the olive oil on medium heat. After a couple of minutes, add the vegetables and garlic and cook until the onion is translucent and sweet potatoes are semi-soft. This should take about 10 minutes.
Add the spices in and stir continuously for about a minute. Add in the diced tomatoes, beans, and mustard. Mix well.
Add the two cups of water or vegetable broth and stir. Let the mixture simmer for about 30 minutes. Turn off the heat and add the vinegar. Mix well.
The chili will resemble bean soup, so in order to create the chili consistency, take a potato masher and mash everything together while it’s still in the pot on the stove. You don’t have to mash the entire thing, but just enough so it’s thick and chunky.
Serve hot and with desired toppings, such as avocado, cheddar cheese, tortilla chip, or Greek yogurt.