Easy Vegetarian Chili

Easy Vegetarian Chili

  • Prep: 10 min
  • Cook Time: 42 min
  • Total: 52 min
  • Serving: Serves 4-6

Serve this spicy vegetarian chili, made with an assortment of vegetables, chipotle peppers, beans and chocolate, over cornbread to soak up all the wonderful sauce.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery with leaves, chopped
  • 1 large bell pepper, chopped
  • 2 chipotle peppers, canned in adobo sauce, chopped
  • 1 tablespoon cumin
  • 1/2 teaspoon ground ginger
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can vegetarian refried beans
  • 1 28-ounce diced tomatoes (fire roasted if you can find them)
  • 1 6-ounce can tomato paste
  • 1 cup water
  • 1 cup frozen corn kernels
  • 1 sweet potato or yam partially-cooked in microwave for 3 minutes, cut into chunks
  • 1 tablespoon brown sugar
  • 1 tablespoon dark chocolate, chopped
  • 2 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper


  1. Place the olive oil into a large soup pot over medium heat. Once the oil begins to shimmer, add the onion, carrot, celery, bell pepper and a few pinches of salt and pepper, and sauté the mixture for 7 minutes.
  2. Add the cumin, ginger, and chipotle pepper, stir to combine, and cook for 1 minute before adding the tomato paste, beans, canned tomatoes and water. Bring the mixture to a simmer and then add the corn, sweet potato, brown sugar, and chocolate. Simmer the mixture over low heat for 30 minutes and then stir in the vinegar; serve immediately.


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