Chili is a seasonal favorite – warm, spicy, and filling! This vegetarian version combines all your favorite components of the meaty classic but… without the beef! So, if you’re leaning into a more plant-based lifestyle then this chili recipe is for you!
Tomatoes, kidney beans, peppers, onions and garlic are the stars of the show with the usual spicy suspects, paprika, cayenne and chili powder. Vegetarian chili provides protein, fiber and nutrients plus antioxidants for a hearty meal sure to warm you up on cold winter nights. An excellent make ahead meal for a busy week.
Want to make this a vegan chili recipe? Just omit the cheese garnish!
Related Reading: ONE POT MOROCCAN CHICKEN STEW
Ingredients
• 6 Roma tomatoes, chopped
• 32 oz. canned diced tomatoes
• 3 chipotle peppers in adobo sauce
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 1 –15oz. Can kidney beans
• ½ c. frozen corn
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 ½ tsp cayenne pepper
• Olive oil, as needed
• Salt, as needed
• Coffee grounds, as needed
• Garnish: 1 c. cilantro, chopped
• Garnish: ¼ c. shredded cheese of choice
Directions
1. Preheat oven to 400 degrees F.
2. Coat the Roma tomatoes in a little oil and salt and place on a lined sheet tray. Roast in the oven for ~ 15-20 minutes.
3. In a soup pot, add a dash of oil, onion, and garlic. Sweat on high heat until onion is translucent. Add all peppers and lightly season with coffee grounds.
4. Add roasted tomatoes and all spices to pot. Let flavor absorb for 2-3 minutes, then add canned tomatoes and kidney beans.
5. Bring pot to boil then lower to allow chili to simmer for 1 ½ hours. Taste every ½ hour and add additional spices as needed.
6. Add frozen corn and let sit for another ½ hour.
7. Garnish with cheese and cilantro if desired.
8. Enjoy!
