Vegetarian Chili
This Vegetarian Chili has the most perfect blend of spices and balance of flavors that will have you coming back to it again and again.Vegetarian | Vegan | Gluten Free
Ingredients
- 3 tablespoons olive oil
- 1 large onion diced
- 1 medium red pepper diced
- 1 medium poblano pepper diced
- 2 medium carrots sliced
- 4 cloves garlic minced
- 2 tablespoons ground chili powder
- 2 teaspoons ground paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground hot smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 1 bay leaf
- 2 14 ounce cans diced fire-roasted tomatoes
- 1 medium zucchini diced
- 1 medium sweet potato diced
- 2 15 ounce cans small red beans drained and rinsed
- 3/4 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 fresh lime
Toppings
- jalapeno pepper slices
- chopped red onion
- jalapeno pepper sauce
- additional fresh lime
Instructions
- In a large heavy pot over medium high heat, warm the olive oil and add the onion, red and poblano peppers and carrots. Cook just until the onions begin to soften. Add the garlic and cook for just one minute. Add all of the spices and the bay leaf. Stir to coat the vegetables and get the spices a bit toasted for just one more minute.
- Add the diced tomatoes, zucchini, sweet potato, red beans, broth, salt and pepper. Stir to combine.
- Bring the chili to a simmer and reduce the heat to medium low. Cook covered for 35 minutes, stirring occasionally.
- Before serving, squeeze the lime juice over the top and give it a stir.
- Serve with Yellow Rice and your favorite toppings!