The Best Vegetarian Chili Recipe


You can skip the meat and still eat a healthy meal with this quick and easy vegetarian chili dish.  


– 1/4 cup olive oil – 1 medium onion, small dice – 3 cloves garlic, minced – 2 chipotle peppers in adobo sauce, minced – 1 Tablespoon ground cumin – 1 Tablespoon dried oregano – 1 Tablespoon ancho chili powder – 1 bottle light beer (See Kelly's Note) – 1 (15-oz.) can diced tomatoe – 1 (15-oz.) can pumpkin purée – 2 cups vegetable stock – 1 (15-oz.) can black beans, drained and rinsed – 1 (15-oz.) can kidney beans, drained and rinsed – 1 (15-oz.) can pinto beans, drained and rinsed – 2 Tablespoons light brown sugar – Avocado, sour cream, cheese and cilantro, for serving



Put the onions, garlic chipotles in adobo, cumin, oregano, ancho chili powder, and 1 teaspoon of salt in a large stock pot with a heavy bottom. Add the olive oil and set the heat to medium-low.  


Step 1

Cook for about 10 minutes, until the onions are clear.  Turn the heat up to medium, add the beer, and cook for about 5 minutes, or until the beer is almost gone.  


Step 2

Turn down the heat and add the black beans, kidney beans, pinto beans, pumpkin purée, and veggie stock.  


Step 3

After letting the chili cook for an hour, add the brown sugar and mix it in. Add salt and pepper to taste.  


Step 4

Put avocado, sour cream, cheese, and parsley on top of the chili when you're ready to serve it.  


Step 5


– Calories: 123kcal,  – Carbohydrates: 7g,  – Protein: 1g,  – Fat: 9g,  – Saturated Fat: 1g,  – Sodium: 404mg,  – Potassium: 99mg,  – Fiber: 2g,  – Sugar: 2g,  – Vitamin A: 865IU,  – Vitamin C: 2mg,  – Calcium: 36mg,  – Iron: 1mg


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