Easy Vegetarian Chili
 
Prep time
Cook time
Total time
 
A sweet and smoky chili recipe that's so hearty, you won't even notice it's vegetarian.
Author:
Recipe type: soup
Cuisine: Southwest
Serves: 8 servings
Ingredients
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery with leaves, chopped
  • 1 large bell pepper, any color, chopped
  • 2 chipotle peppers, canned in adobo sauce – chopped (may substitute 1 Tbsp chili powder)
  • 1 Tbsp cumin
  • ½ tsp ground ginger
  • one 15 oz can kidney beans, rinsed and drained
  • one 15oz can black beans, rinsed and drained
  • one 15 oz can vegetarian refried beans
  • one 28 oz can diced tomatoes (fire roasted if you can find them)
  • one 6 oz can tomato paste
  • 1 cup water (add more if necessary)
  • 1 cup frozen corn kernels
  • 1 sweet potato or yam partially-cooked and cut into chunks (poke & microwave 3-4 min)
  • 1 Tbsp brown sugar
  • 1 Tbsp semi-sweet or dark chocolate, chopped (chips are easy)
  • 2 Tbsp apple cider vinegar
Instructions
  1. In a large pot, sauté chopped onion, carrot, celery, and bell pepper with a pinch of salt for 5-8 min, or until beginning to soften.
  2. Stir in the cumin, ginger, and chipotle pepper & saute one minute, then stir in the tomato paste.
  3. Add the beans, canned tomatoes, and water and let simmer for until gently bubbling.  Then add corn, sweet potato, brown sugar, and chocolate.
  4. Stir, then let simmer over low heat for ~30 minutes. Before serving, add the apple cider vinegar (more to taste, it adds tang).
  5. Serve with a dollop of Greek yogurt, fresh chopped cilantro, and cornbread.
Notes
If your soup ends up spicier than you'd like, add the juice of a lime or more apple cider vinegar, which will help neutralize the spice.
Recipe by Eating Made Easy at https://eating-made-easy.com/veggie-chili-and-cornbread/