The Best Vegetarian Chili

Name: The Best Vegetarian Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 2 whole Black Beans; 1 tsp Black Pepper; 2 stalk Celery; 1 whole Chili Beans; 2 tbsp Chili Powder; 1.5 whole Chipotle Peppers in Adobo; 2 whole Diced Carrots; 2 whole Diced Jalapeño Peppers; 2 whole Fire-Roasted Diced Tomatoes; 1 tsp Garlic Powder; 2.5 tsp Ground Cumin; 1.5 tbsp Olive Oil; 1 whole Poblano Pepper; 1 whole Red Bell Pepper; 1 whole Refried Beans; 1.5 tsp Salt & Vinegar Seasoning; 2 whole Sweet Potato; 1 qt Vegetable Broth; 1 whole White Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

This hearty pot of vegetarian chili is packed with peppers, sweet potatoes, and beans simmered in a smoky, gently spicy tomato broth. The mix of fire-roasted tomatoes, chipotle, and warm spices builds deep flavor without meat. Serve The Best Vegetarian Chili for cozy weeknights or game day with your favorite toppings.

Prep20 mins
Cook1 hr
Serves8
DifficultyEasy

1

Heat oil in a large Dutch oven over medium-high heat. Add onion and cook for 2 minutes, stirring often, until it starts to soften. Add poblano pepper, jalapeno pepper, bell pepper, carrots, celery, and sweet potatoes, and stir to combine.
2

Add chili powder, cumin, garlic powder, salt, pepper, and chipotle in adobo, and cook for 3 minutes, stirring occasionally.
3

Add tomatoes and stock and bring to a boil. Add black beans and chili beans, reduce the heat, cover, and simmer until the veggies are tender, about 25 minutes.
4

Stir in refried beans and return to a simmer.
5

Cover and cook 15 more minutes, stirring occasionally.