Hearty Vegetarian Chili
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat eaters will enjoy this chili, it is sure to satisfy everyone!
When it’s cold outside, I love making a big pot of chili with cornbread on the side. Chili is the perfect one pot meal for a cold day.
This Hearty Vegetarian Chili is packed with vegetables, beans, spices, and we like to load our bowls with lots of delicious toppings.
And if you think meat eaters won’t enjoy this chili, think again. I promise they won’t miss the meat. The chili is loaded with flavor and very satisfying. It is always a hit with anyone and everyone!
It is the perfect meal for a cold day and it freezes well too! Serve for lunch, dinner, or make for game day!
- 2 tablespoons olive oil
- 8 oz baby Bella mushrooms, finely chopped
- 1 yellow onion, diced
- 1 large carrot, diced
- 1 red bell pepper, cored, seeded, and diced
- 3 cloves garlic, minced
- 28 oz fire roasted tomatoes
- 30 oz (2 cans) black beans, rinsed and drained
- 15 oz (1 can) small red beans or pinto beans, rinsed and drained
- 1 cup vegetable broth
- 1/3 cup roughly chopped deli-sliced tamed jalapeno peppers
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Optional Toppings: avocado, tortilla chips, plain Greek yogurt or sour cream, shredded cheese
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