VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!

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.

Dice 1 medium onion and place it in a bowl.

Prep 2 bell peppers (red and green) by slicing off the top and bottom, removing the seeds, and dicing them.

Peel and dice 2 large carrots and add them to the bowl with the onion and bell peppers.

Slice 2 stalks of celery and add them to the bowl with the other veggies.

Mince 4 garlic cloves and set aside.

Rinse 1 can of black beans, 1 can of pinto beans, and 1 can of red kidney beans in a colander and set aside.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the bowl of diced onion, bell peppers, carrots, and celery to the pot and stir for 4-5 minutes until the onion is translucent.

Add the minced garlic, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and 1 tablespoon of tomato paste to the pot. Stir for 1 minute until fragrant.

Add the rinsed beans, 28 ounces of fire roasted diced tomatoes (not drained), and 4 ounces of diced green chilies (not drained) to the pot.

Pour in 2 cups of vegetable broth and stir to combine.

Add 1 bay leaf and stir it in.

Bring the chili to a boil, then reduce the heat to medium-low and let it simmer uncovered for 30 minutes, stirring occasionally.

Remove the bay leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary