Vegetarian Chili

6 to 8 servings
30 min prep time
1 hr 15 min total time

This chili is a staple of our weeknight kitchens from the start of fall all through winter. It has three different types of beans, which bring hearty protein, and is packed with flavor from the garlic, chiles and spices. Top a bowl of this chili with sliced avocado and a dollop of cool sour cream and serve with some corn chips.


2 tablespoons olive oil

1 large onion, chopped

2 medium carrots, chopped

1 large bell pepper, chopped

6 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

1/4 teaspoon ground red pepper (cayenne)

1 (28-ounce) can diced tomatoes

2 cups vegetable broth

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can kidney beans, rinsed, drained

1 (15-ounce) can pinto beans, rinsed, drained

1 (4-ounce) can roasted green chiles, undrained

1/4 cup maple syrup

2 tablespoons tomato paste

1 teaspoon salt

1/2 teaspoon freshly ground pepper


Vermont Creamery Cilantro Lime Sour Crème as desired

Sliced avocado, as desired

Corn chips, as desired


  • STEP 1

    Heat olive oil in large pot over medium-high heat. Add onion; sauté 2 minutes or until translucent. Add carrots and bell pepper; sauté 3-5 minutes or until vegetables are softened. Reduce heat to medium; add garlic, chili powder, cumin, oregano, paprika and cayenne. Cook, stirring constantly, 30-60 seconds or until fragrant and spices are just starting to toast.

  • STEP 2

    Stir in diced tomatoes, vegetable broth, black, kidney and pinto beans, roasted chiles, maple syrup, tomato paste, salt and pepper. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, 30-45 minutes or until vegetables are tender. Serve topped with sour crème, sliced avocado and corn chips, as desired.