Healthy Vegetarian Chili is jam-packed with fresh nutritious veggies, two types of beans, and it’s all simmered in a deeply spiced tomato base.It’s a delicious stew-like soup, ideal for those chilly autumn and winter days and it’s so tasty served with homemade cornbread.Easy Vegetarian Chili You’ll love that this is a vegetable chili you can feel great about eating and feeding the family, and it doesn’t taste too much different than a meat-heavy chili thanks to all those flavorful Mexican spices.

It comes together quickly, it’s just a bit of chopping and has a fairly short simmer time compared to that of traditional chili.It’s hearty and filling thanks to the beans and fiber rich vegetables and it’s still a great base for piling on all the best chili toppings.We love it with avocado, cheese, and sour cream atop but if you if you want to make this a vegan chili then opt for a vegan cheese and sour cream, or just omit them both altogether.

Vegetarian Chili Recipe Ingredients Olive oil Fresh vegetables: bell pepper, yellow onion, carrots, garlic, zucchini, jalapeno Frozen corn Canned petite diced tomatoes Tomato sauce Vegetable broth Spices: chili powder, cumin, coriander, smoked paprika, salt and pepper Canned dark red kidney beans and black beans Optional toppings: cheese, avocado, red onion, sour cream, cilantro Possible Variations In this recipe you could also try other vegetables such as: Sweet potatoes (garnet, jewel or hannah) Yellow squas

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