Easy Vegetarian Chili
- PREP 15min
- COOK 30min
- TOTAL 45min
We love this easy vegetarian chili recipe with lots of vegetables, beans, and quinoa. Thanks to the perfect blend of spices and hearty ingredient list, this chili will satisfy just about anyone. It’s ideal for making ahead, too!
You Will Need
2 tablespoons olive oil or avocado oil
1 medium onion, chopped, 2 cups
3 medium carrots, chopped, 1 cup
1 large red bell pepper, chopped, 1 cup
1 medium-large sweet potato, chopped, 1 cup
4 cloves garlic, minced, 1 rounded tablespoon
2 tablespoons chili powder or homemade chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle powder or smoked paprika
1/2 teaspoon fine sea salt or more to taste
1 (14oz) can diced tomatoes, we prefer fire-roasted
1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
2 ½ cups (591ml) vegetable broth, try homemade veggie broth
1/2 cup (95g) uncooked quinoa
1/2 cup packed cilantro leaves, chopped
Juice of half a lime or more to taste
Directions
Heat the oil in a large, deep pot over medium heat. Add the onions and cook, stirring occasionally, until they are tender and some of the edges are brown, about 7 minutes.
Add the carrots, bell pepper, and sweet potato, and cook another 5 minutes or until the vegetables are beginning to sweat.
Stir in garlic, chili powder, cumin, chipotle powder, and 1/2 teaspoon salt. Cook, stirring occasionally, until the garlic and spices smell fragrant, about 2 minutes.
Pour in the tomatoes with their juices, and then use a spoon to scrape the bottom of the pot to remove any stuck browned bits or veggies.
Stir in the beans, vegetable broth, and quinoa. Bring the chili to a low simmer and cook, partially covered with a lid, until the quinoa is fully cooked, 20 to 25 minutes.
Taste and season the chili with additional salt, and then stir in the cilantro and lime juice. Serve with desired toppings.
Adam and Joanne's Tips
- Storing: Chili is perfect for making in advance. Store the chili in airtight containers and refrigerate for up to 4 days in the refrigerator and for up to 6 months in the freezer.
- Optional toppings: Avocado, guacamole, pico de gallo, extra cilantro, extra lime, crema or sour cream, shredded cheese or nutritional yeast
- The nutrition facts provided below are estimates.