This hearty vegetarian chili recipe is super easy to make and packed with vitamins and nutrients to stay healthy in the cold season.
Loaded with fiber, protein, and much more, this dish will help you easily and deliciously reach your desired veggie intake! The hearty chili flavor is super satisfying and feels incredibly indulgent all while being one of the healthiest dishes you can eat!
I love my chili, but I did not always want to be eating lots of meat. So, to get my chili fix, I decided to replace the meat with tons of veggies and double the beans!
Is chili healthy?
In essence, chili is really a health food. If you are using good ingredients with minimal additives, and not overloading it with dairy toppings like cheese and sour cream, you can feel good about eating this dish regularly. Chili powder has been shown to improve blood pressure, help with inflammation, and aid in immune function overall. These are just a few benefits of chili powder.
By loading my chili with vegetables and beans, we are making this an even greater superfood dish! By following this recipe, you will be using three different kinds of vegetables. Five, if you include the root veggies, onion and garlic! While I chose to use bell peppers, carrots, and cauliflower, you can really pick any vegetables you want!
Vegetarian Chili Ingredients
- one half cauliflower head You can also use broccoli
- 3 bell peppers
- 6 oz carrots
- 1 yellow onion
- 4 cloves of garlic
- 1 can diced tomatoes
- 8 oz tomato sauce
- 3 tbsp tomato paste
- 1 can red kidney beans or black beans
- 1 can cannellini beans
- 16 oz vegetable broth
- 2 tbsp chili powder
- 1 1/2 tbsp cumin
- 1 1/2 tbsp garlic powder
- optional: 1 tsp cayenne powder
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Easiest Vegetarian Chili
Ingredients
- ¼ cup olive oil
- 1 yellow onion
- 4 cloves garlic
- ½ head of cauliflower or broccoli
- 3 bell peppers
- 6 oz carrots
- 1 can diced tomatoes
- 3 tbsp tomato paste
- 8 oz tomato sauce
- 1 can red kidney beans or black beans
- 1 can cannellini beans
- 16 oz vegetable broth
Seasoning
- 2 tbsp chili powder
- 1 ½ tbsp cumin
- 1 ½ tbsp garlic powder
- salt & pepper
- 1 tsp cayenne optional
Instructions
- Add olive oil to a pot and set heat to medium. Add chopped onions and cook, stirring occasionally for 5-10 minutes or until onions are translucent.
- Add the rest of the chopped vegetables and cook for another 5 minutes, stirring when necessary.
- Add diced tomatoes, tomato paste, tomato sauce, broth, beans, and spices.
- Set temperature to medium high and cover. Lower temperature when mixture gets to a rolling boil.
- Cook for 30-40 minutes.
- Serve when veggies are at desired texture and enjoy!
