This hearty chili is perfect for a chilly afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion. Good veggie chili is so darn good that you won’t even notice there’s no meat in it! This pot of goodness is chock full of all the good things in life: veggies, beans, and a lot of spice.
What to Serve with Veggie Chili
The toppings are half the fun of this vegetarian chili recipe! Load up your bowl with flavorful fixings such as these:
- A dollop of sour cream, vegan sour cream, or Greek yogurt (our preference)
- Pickled red onions
- Sliced jalapeño peppers, serrano chiles, or pickled jalapeños
- Chopped fresh cilantro
- Shredded cheddar cheese
- Sliced or diced avocado
Enjoy a bowl of this chili on its own, or pair it with tortilla chips, cornbread, or a baked sweet potato for a heartier meal.
Veggie Chili
Serves 8
Ingredients
- ¼ cup vegetable oil
- ½ head garlic, peeled and minced
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 bell pepper, seeded and chopped
- 1 medium-size zucchini, chopped
- 2 cups kale, chopped (optional)
- ½ cup fresh cilantro, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 2 (14-ounce) cans tomato sauce
- 2 (6-ounce) cans tomato paste
- 1 tablespoon maple syrup
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 2 (14-ounce) cans black beans, drained and rinsed
- ½ (12-ounce) bag frozen corn kernels
Instructions
- In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes.
- Add all the herbs, spices, and salt and cook for 5 minutes.
- Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes.
- Add the beans and stir for 3 minutes.
- Add the corn and simmer for 15 to 20 minutes.
Adapted from Mayim’s Vegan Tableecipe Card
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