Easy Vegetarian Chili
- PREP 15min
- COOK 30min
- TOTAL 45min
We love this simple vegetarian chili recipe packed with vegetables, beans and quinoa. Thanks to the perfect blend of spices, this chili will satisfy just about anyone. It’s perfect for making ahead, too! Freeze this veggie chili for up to 3 months.
You Will Need
For the Chili
2 tablespoons neutral oil like grape seed oil or vegetable oil
1 medium onion, chopped (2 cups)
3 medium carrots, chopped (1 cup)
1 large red bell pepper, chopped (1 cup)
1 medium-large sweet potato, chopped (1 cup)
4 cloves garlic minced (1 rounded tablespoon)
2 tablespoons chili powder, see our homemade chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle powder or smoked paprika
1/2 teaspoon fine sea salt or more to taste
1 can (14.5 ounce) canned diced tomatoes, we prefer fire roasted
1 can (15 ounce) black beans, drained and rinsed (1 1/2 cups cooked beans)
2 ½ cups vegetable broth, see our veggie broth recipe
1/2 cup (95 grams) uncooked quinoa
1/2 cup packed cilantro leaves, chopped
Juice of half a lime or more to taste
For Serving
Serving suggestions: sliced or mashed avocado, guacamole, pico de gallo, extra cilantro, extra lime, crema or sour cream, shredded cheese or nutritional yeast
Directions
Heat the oil in a large, deep pot over medium heat. Add the onions, and cook, stirring occasionally, until they are tender and some of the edges are brown, about 7 minutes. Add the carrots, bell pepper and sweet potato then cook another 5 minutes or until the vegetables are beginning to sweat.
Stir in garlic, chili powder, cumin, chipotle powder, and the 1/2 teaspoon of salt. Cook, stirring occasionally until the garlic and spices begin to smell fragrant, about 2 minutes.
Pour in the tomatoes with their juices, and then use a spoon to scrape the bottom of the pot to remove any stuck browned bits or veggies.
Stir in the beans, vegetable broth and quinoa. Bring the chili to a low simmer and cook, partially covered with a lid, until the quinoa is full cooked, 20 to 25 minutes.
Taste and season the chili with additional salt if needed, and then stir in the cilantro and lime juice. Serve with desired toppings.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste