Hearty Vegetarian Chili
A thick, smoky vegetarian chili with three kinds of beans, sweet potato, peppers, tomatoes and chipotle. A vegan, high-fibre dinner that freezes beautifully.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total About 10 cupsEasy
Photo: EBKauai · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This vegetarian chili is so rich and hearty that no one misses the meat. Three kinds of beans, diced sweet potato and peppers give it body, while chipotle in adobo, cumin and smoked paprika add a deep, smoky warmth.
A spoonful of tomato paste and a short blast of cocoa powder are the secret to a meaty depth of flavour. Make a big pot: it gets better over a couple of days and freezes perfectly.
Equipment you'll need
- Large Dutch oven or soup pot
Tips for success
- Mash a cup of the beans against the side of the pot for a thicker chili.
- Chipotles vary in heat: start with one and add more at the end.
- Serve over rice, baked potatoes or with cornbread.
Substitutions and variations
- Swap the sweet potato for butternut squash or extra peppers.
- Use any combination of beans, or add 1 cup of cooked lentils.
- Stir in 1 cup of frozen corn for the last 5 minutes.
Storage and reheating
To store: Refrigerate for up to 5 days. Freeze in portions for up to 3 months.
To reheat: Reheat on the stove or in the microwave, stirring and adding a splash of water if it has thickened, until steaming hot.
Recipe
Hearty Vegetarian Chili
A thick, smoky vegetarian chili with three kinds of beans, sweet potato, peppers, tomatoes and chipotle. A vegan, high-fibre dinner that freezes beautifully.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Yield
- About 10 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Soften the vegetables
Heat the oil in the pot over medium heat. Cook the onion and pepper for 6 to 8 minutes until softened.
Step 2: Bloom the spices
Add the garlic, chipotle, chili powder, cumin, paprika, oregano, cocoa and tomato paste and stir for 1 to 2 minutes until fragrant and darkened.
Step 3: Simmer
Add the sweet potato, tomatoes, beans, broth, adobo sauce and salt. Bring to a boil, then reduce the heat and simmer, partly covered, for 30 to 35 minutes, stirring occasionally, until the sweet potato is tender and the chili is thick.
Step 4: Finish
Stir in the lime juice and adjust the seasoning, adding more chipotle for heat if you like.
Step 5: Serve
Ladle into bowls and add your favourite toppings.
Cuisine: American (Tex-Mex) · Course: Dinner
Estimated nutrition per serving
- Calories
- 320
- Protein
- 15 g
- Fat
- 6 g
- Carbs
- 52 g
- Fibre
- 17 g
- Sugars
- 10 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/vegetarian-chili
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