This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans, and you won’t miss the meat.

Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!

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FULL PRINTABLE RECIPE https://anappetizinglife.com/vegetari...

INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14oz cans diced tomatoes, undrained
2 14oz cans black beans, rinsed and drained
1 14oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper

INSTRUCTIONS
In a large Dutch oven, add oil and sauté onion, bell pepper, and carrot over medium heat. Cook for 8 10 minutes until softened.
Add garlic, cumin, chili powder, paprika and cook for 1 minute.
Add diced tomatoes, black beans, kidney beans, and vegetable broth. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 40 minutes.
Remove 2 cups of chili. Using a blender, blend until smooth. Add the mixture back into the pot. You can also place the 2 cups of chili into a bowl and use an immersion blender or potato masher to make it smooth.
Stir in lime juice. Check seasoning and adjust salt and pepper if needed. Stir in cilantro and serve.
You can top it with additional cilantro, avocado, grated cheese, sour cream, or whatever you enjoy on your chili.


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