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Vegetarian Chili

vegetarian chilli on wooden table with limes and avocado
  • Prep time: 15 m
  • Cook time: 50 m
  • Makes: 6 servings

This easy vegetarian chili is perfect for a cool day! The beans add healthy plant-based protein and are a great source of fibre to keep you full. It also makes excellent leftovers and can be frozen for those days that you don’t have time to cook.

Ingredients and Equipment

  • Ingredients
  • Optional Toppings
  • Equipment
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Directions

Step 1 

In a large pot, heat oil over medium heat. Add the onion, peppers, carrots, and celery. Cook until softened, about 7 to 10 minutes.

Step 2 

Add the spices and salt and cook for 1 minute before adding the tomatoes, beans, broth, and bay leaf.

Step 3 

Bring to a boil, then turn down heat to a simmer and cook for 30 to 40 minutes.

Step 4 

Remove the chili from the heat and discard the bay leaf. Scoop about 1 to 2 cups of the chili into a blender and blend until smooth. Stir this back into the chili to thicken. You can also use a hand blender or mash the chili with a potato masher if you do not have a blender.

Step 5 

Adjust seasoning to taste and serve with your favourite toppings.

Nutrition per Serving

Calories
240
Total Fat
3.5g
Saturated Fat
0g
Sodium
480g
Carbohydrates
41g
Fibre
18g
Sugar
8g
Protein
13g
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