Veggie Chili
This thick and hearty veggie chili is full of delicious flavors, and so easy to make!
I know we’re right on the cusp of spring, but we are still going strong with the soups, stews, and chilis around here. It’s still chilly and rainy out a lot of days, and nothing warms me up on a cold day like a bowl of soup! This veggie chili is a new favorite at our house, and it’s another one of those meals I know everyone in my family will eat happily. I love to serve it with sour cream, cheese, and tortilla strips on top, with some freshly baked corn muffins on the side. It’s perfectly thick and hearty, and bursting with flavor!
I used a combination of onions, red and green peppers, and corn for this chili, but feel free to mix and match with other vegetables if you like. It would also be delicious with sweet potatoes or carrots, or zucchini. One of the great things about chili is that you can use what you have on hand and adapt it to your particular tastes! This chili has a tiny kick from the Ro-Tel tomatoes, but is pretty mild (the way my kids like it). If you prefer a spicier chili, feel free to add cayenne or your favorite hot sauce to taste. This veggie chili is a simple, healthy, and totally delicious main dish that’s easy to make!
Veggie Chili
Print Recipe
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 cup vegetable broth
- 1 6 ounce can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 teaspoon Worcestershire sauce optional, omit if you want the chili to be vegetarian
- 1 10 ounce can Ro-Tel tomatoes
- 1 8 ounce can tomato sauce
- 1 15 ounce can chili beans in sauce
- 1 15.5 ounce can black beans rinsed and drained
- 2 cups frozen corn
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and peppers to the pot, and cook, stirring frequently, until softened. Pour the vegetable broth into the pot and scrape any browned bits off the bottom of the pot. Add the tomato paste, cumin, garlic powder, chili powder, pepper, salt, and Worcestershire sauce (if using) to the pot. Stir to combine, and cook 2-3 minutes. Stir in the Ro-Tel, tomato sauce, chili beans, black beans, and corn, and bring the chili to a simmer. Simmer 20-30 minutes, stirring occasionally, until thickened. Serve hot with shredded cheese and sour cream.
