Vegetarian Chili

I love a quick, nutritious meal that packs a ton of veggies but still brings the protein and this vegetarian chili is exactly that. My favorite part is all the different toppings you can add!

Servings: 5-6

Ingredients:

• 2 tbsp oil

• 1 small onion, finely diced

• 1 tbsp minced garlic

• 1 bell pepper, finely diced

• 1 jalapeno, finely diced

• 2 carrots, finely diced

• 1 sweet potato, peeled and finely diced

• 1 cup corn

• 28 oz can crushed tomato

• 15 oz can black beans, rinsed and drained

• 15 oz can kidney beans, rinsed and drained

• 2 cups vegetable broth (or 2 cups water + 2 tsp vegetable bouillon paste)

• 1 cup textured vegetable protein

• 1 tbsp oregano

• 1 tsp chili powder

• 1 tsp cumin powder

Toppings:

• Greek yogurt

• Avocado

• Lime

• Cilantro

• Shredded cheese

Directions:

1. Heat a pot on medium heat and add oil

2. Add all the fresh vegetables and garlic and cook for 5-6 minutes

3. Add crushed tomato, both beans, broth, tvp and spices

4. Mix well and cover with the lid

5. Turn heat to low and cook for 8-10 minutes

6. Remove the let and use an immersion blender to lightly blend some of the chili

7. Alternately if you don’t have an immersion blender, pour 2-3 cups of the chili into a blender and blend

8. Pour back into the chili and mix together

9. Add desired toppings - I like to add a dollop of plain Greek yogurt (instead of sour cream), diced avocado, chopped cilantro and a lime squeeze

10. Serve hot and enjoy!

Instagram Reel - Vegetarian Chili

TikTok - Vegetarian Chili