Even My Meat-Loving Family Loves this Vegetarian Chili

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Turn heat to medium, maybe a notch above medium.

Add 2 tablespoons of avocado oil to the pot and heat until shimmering.

Add 1.5 cups of chopped onion to the pot and stir.

Add 1 diced red bell pepper to the pot.

Add 1.5 cups of peeled and chopped sweet potato to the pot.

Stir everything together and cook for 5 to 7 minutes until onions and peppers are softened.

Add 1 tablespoon of minced garlic and stir until fragrant (30 to 60 seconds).

Add 1 tablespoon of chili powder, 1 teaspoon of ancho chili powder, 1.5 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 0.5 teaspoon of ground black pepper, 0.75 teaspoon of table salt, and 0.125 teaspoon of cayenne pepper to the pot and stir to combine.

Make space in the pot and add 2 tablespoons of tomato paste; cook until deepened in color (30 to 60 seconds).

Add 1.5 tablespoons of coconut aminos and stir in.

Add 15.5-ounce can of pinto beans, 15-ounce can of kidney beans, and 15-ounce can of black beans to the pot (lightly rinsed and drained).

Add 14.5-ounce can of fire roasted diced tomatoes (not drained) and 2 (4-ounce) cans of fire roasted diced green chilies (not drained) to the pot.

Add 1 cup of vegetable broth to the pot and stir.

Simmer the chili for 30 minutes without touching it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary