Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.
I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.
Plus, leftovers taste even better the next day, and it freezes so so well.
When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.
So hearty, so so good.
- 2 tablespoons canola oil
- 1 medium sweet onion, diced
- 1 small poblano pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- 1 small sweet potato, peeled and diced
- 1 medium zucchini, diced
- ¼ cup chopped fresh cilantro leaves
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.