Meal Prep with This Easy and Delicious Vegetarian Chili Recipe

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If you’re following a vegetarian or vegan diet and have been finding yourself craving meat or chili lately, you’re in luck.

Or maybe you’re a meat lover looking to add some extra vegetables into your diet.

What ever the reason you are looking for a vegetarian chili recipe, look no further!

It’s also packed with TONS of vegetables, so it’s a really healthy alternative to a lot of meat chili dishes. The chili is vegan as long as you choose vegan-friendly toppings to add to your dish.

This vegetarian chili recipe is so good, I would dare to say it’s even better than a meat chili.

What equipment do you need?

You’ll need a large pot and a strainer. Since there are so many vegetables that require chopping, I also recommend using a food processor to make it easier on yourself.

Vegetarian Chili Recipe

Prep time: 20 minutes Cook time: 45 minutes

Serves: 4 Calories per serving: 205

Here are all of the ingredients you’ll need:

• 2 tablespoons olive oil
• 1 medium carrot, diced
• 1 stalk of celery, diced
• 1/2 a yellow onion, diced
• 1 large bell pepper, diced
• 2 cloves of garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1/2 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 14 oz. canned fire-roasted tomatoes (Do not drain)
• 4 oz. canned green chilis (Do not drain)
• 2 cans of beans (I like to use one can pinto and one can black beans), drain and rinse beans
• 1 can of whole kernel corn (Drained)
• 1 cup low-sodium vegetable broth
• Optional serving toppings: Sour cream, shredded cheese, avocado, lime, cilantro, cornbread

Instructions:

1. Heat the oil in a large pot on medium heat until the oil shimmers.

2. Add the vegetables – add the carrot, celery, bell pepper, onion, and garlic. Cook for about 10 minutes or until vegetables are tender.

3. Add the spices – Add the chili powder, oregano, cumin, salt, and black pepper. Stir well so that the spices coat the vegetables.

4. Add the rest of the ingredients – Add the undrained tomatoes, undrained green chiles, drained and rinsed beans, drained corn, and vegetable broth. Stir well to combine.

5. Bring to a boil, then let simmer for 35 minutes. Simmer the chili uncovered until it thickens to your liking. If you prefer looser chili, you can add more vegetable broth.

6. Serve with your choice of toppings

You are now ready to enjoy this delicious vegetarian chili recipe!

Not only is this a great dish to bring to social gatherings or serve to your family, it’s also a really easy meal to meal prep. Make a batch on Sunday and divide it up and leave in the fridge to eat for lunch or dinner throughout the week.

The chili can last up to 4 days in the fridge or 3 months in the feezer.

Comment below if you try this chili and let me know what your favorite toppings are!

For more post on healthy eating, read more here:

• Green Smoothie Bowl Recipe
• Healthy Blueberry Banana Oatmeal Pancakes
• How to Incorporate More Vegetables Into Your Diet

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