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The BEST Vegetarian Chili Recipe


  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Vegetarian Chili Recipes is hearty, cozy, heathy and delicious!  It’s also packed with tons of vegetables!


Ingredients

  • 2 teaspoons olive oil
  • 1/2 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium sized zucchini, diced
  • 1 cup small diced carrots
  • 2 cloves garlic, minced
  • 3/4 cup corn kernels
  • 1 cup cauliflower rice
  • 3 medium sized tomatoes, diced (or 1 15 oz can diced tomatoes)
  • 3 (15 oz) cans beans, I used black, pinto and kidney
  • 4 tablespoons tomato paste
  • 3 teaspoons cumin
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoons granulated garlic
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon herbs de Provence, or dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups vegetable broth

Instructions

  1. Heat a large pot over medium heat and all olive oil, onion, bell peppers, zucchini, and carrot.  Season with a pinch of salt and pepper and let cook, covered until softened, about 10 minutes.  Add the garlic, corn and cauliflower rice and cook another 2-3 minutes.
  2. Next, add the tomatoes, beans, tomato paste and spices.  Stir together and then add the broth.  Stir again, cover and simmer for 20-30 minutes.
  3. Carefully add two cups of the chili to a blender and blend until smooth.  Add back to the chili and mix in.  Serve, garnish and enjoy!

Notes

The entire pot of chili only has 6 (freestyle) WW points in it.  It makes about 6 cups so about 1 point per cup.