If you’re looking for the perfect dinner for Meatless Monday, look no further! This gluten-free Vegetarian Chili recipe is one for the books.Jump to Recipe
Why I Love This Recipe
Growing up, we always had my mom’s chili on Halloween. I’m not sure how that became our family tradition, but I always looked forward to it and missed it when I moved out. Today, chili isn’t just reserved for Halloween but any rainy day, lazy Sunday, or when I’m feeling homesick. While this isn’t my mom’s chili recipe, this Vegetarian Chili recipe has all the sentiments of home in each bite.
I love this easy Vegetarian Chili recipe for Meatless Mondays too. What are Meatless Mondays, you may ask? It’s a campaign created to generate awareness of the meat industry and how harmful it is for the planet. It asks people to skip eating meat on Mondays to help the earth and be more sustainable. While many people worry that eating vegetarian means they won’t get enough protein, that’s quite the opposite of this chili. This recipe is loaded with protein thanks to the black beans, kidney beans, garbanzo beans, and sweet potatoes. So, now you can enjoy Meatless Mondays knowing you’re helping the planet and getting your serving of protein for the day!
Another reason I love this recipe is that it’s easy to make! I like to call this a “dump dinner,” as most of the ingredients come from cans, so it cuts out most prep work on your end. In just a few easy steps, you can have homemade chili that the whole family can enjoy!
Let’s Dive In
Who’s hungry? Let’s start cooking the BEST Vegetarian chili recipe out there. We’re going to start by taking out a large pot or Dutch Oven, then adding our olive oil and diced onions to it. I like to use red onions in this recipe because it gives the flavors an extra kick. Once the onions have cooked down, add the red bell pepper and sweet potatoes. If you need a tip to quickly peel and cut your sweet potatoes, just poke about ten holes in each potato, then microwave for three minutes. This method softens the sweet potatoes and allows you to peel them easily and cut them without straining your arm (hey, those potatoes can be tough to cut!). Anyways, moving on…
Cooking the Chili
Once the vegetables have cooked down, we’re going to add the garlic and diced tomatoes. While you can use fresh Roma tomatoes, I opted for canned tomatoes. By now, you should be getting a beautiful aroma from the pot. The next step is to add our vegetable broth and beans! Pour the veggie broth into the pot, then add the black beans, red kidney beans, and garbanzo beans. I like to add a lot of color to my chili, so this mixture of beans is perfect! While this is cooking on medium heat, add your lime juice and spices. I like to add just a hint of lime juice for a touch of acidity and tanginess.
Then, we’re going to add the chili powder, cumin, smoked paprika, black pepper, salt, and tajin. If you’re feeling brave, feel free to add a touch of cayenne pepper but be warned, a little goes a LONG WAYS. I learned that one the hard way, and my tastebuds are still recovering.
Once all the ingredients are in, all that’s left to do is cover the pot and allow it to simmer for 40 minutes. Occasionally stir the mixture every 10 minutes or so, but besides that, you can just sit back and enjoy! After 40 minutes, remove the cover and stir everything together once last time before serving. Then, grab your bowls and spoons, and dig in.
Toppings All Day, Every Day
Of course, what would good chili be without toppings? As of now, we have a vegan chili recipe on our hands, but that could change if you decide to add in dairy. Personally, I love to top my chili with a dollop of plain greek yogurt in place of sour cream and shredded cheese. I’m not done yet, though! Next, we add the sliced green onions, avocado, and a squeeze of fresh lime juice. Now, you can dig in!
The Final Touches
Does cornbread count as toppings? Whether you put it in your chili or eat it on the side, it’s a must when enjoying a big bowl of chili. Check out my recipe for Gluten-Free Cornbread Muffins. Or if you’re looking for a heartier cornbread packed with cheese, corn, and jalapeños then my Cheesy Cornbread Skillet is for you! And finally, if you love this vegetarian chili then you have to try my Healthy Crockpot White Chicken Chili.
This Vegetarian Chili will last up to five days in an air tight container in the refrigerator. When you reheat this chili, be sure to place a paper towel over the microwavable safe bowl to avoid splatter. Or, heat up a a large serving by pouring it into a pot on the stove to warm up.
Vegetarian ChiliCourse: Recipes, Vegetarian ChiliDifficulty: Easy
Serve alongside cornbread for the perfect dinner!
2 tablespoons olive oil
1/2 red onion, diced
1 red bell pepper, diced
1 cup sweet potatoes, peeled and diced
2 garlic cloves, minced
1 can diced tomatoes
1 cup vegetable broth
1 can black beans
1 can red kidney beans
1 can garbanzo beans
3 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons salt
1 teaspoon tajin
- Add the olive oil and red onion to a large pot and cook over medium heat for 5 minutes until translucent
- Next, add the red bell pepper and sweet potatoes
- Cook for 10 minutes until softened
- Then, add the garlic and diced tomatoes
- After 5 minutes, add the vegetable broth, black beans, kidney beans, garbanzo beans, spices and lime juice
- Stir together, cover and allow to simmer for 40 minutes
- Turn off the heat, stir and serve warm
- Refrigerate in an air-tight container for up to four days!
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