Fall is arguably the best season. Temperatures are finally starting to cool after a hot summer, and reaching for a cozy sweater never felt so good. The air is crisp and the days are getting shorter. In some parts of the country I imagine leaves are even turning colors (not here in California!) and football season starts for those who watch. All these things mean one thing: cozy food. Enter cozy soups, comforting casseroles, slow cooked meals in a crock pot or low and slow on the stove all day. One quintessential fall dish is chili, and nothing hits better than this veggie chili.
This veggie chili recipe features three types of beans, lentils for added texture, and sweet potatoes to make this extra hearty and filling. There is also corn, bell pepper and lots of spices that create a veggie chili that is hard to beat.
This recipes makes a large amount, feeds 4 very hungry adults, or with enough for leftovers the following day. I’ve made this for 6 before and just added an extra can of both pinto and black beans and it was still perfect so feel free to bulk this up if you need to!
Serving Suggestions
Chili is delicious in its own right, but arguably the best part of eating chili is piling it high with toppings, am I right?!
Chili and cornbread is a no brainer, but you could also switch it up and do tortilla chips instead for a more Tex-Mex feel. (I personally like both!)
Additional topping suggestions:
- Vegan cheese (either shreds or queso)
- Vegan sour cream or plain yogurt
- Avocado
- Diced onion
- Corn Chips
- Fresh or pickled jalapeños
- Cilantro
- Green onion
FAQ
Is this spicy?
This chili is very family friendly so while it’s flavorful, there is little to no spice. Feel free to add cayenne pepper or a fresh jalapeño when cooking.
Can this be frozen?
Yes! Chili freezes beautifully and I often freeze any leftovers for another meal. Make sure to freeze in a freezer-safe container and thaw fully in the refrigerator before reheating on the stove when ready to serve.
Veggie Chili Recipe
Recipe
Veggie Chili
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 medium sweet potato, chopped
- 3 cloves garlic, minced
- ½ cup uncooked green lentils
- 1 cup frozen corn
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp cumin
- 2 tsp chili powder
- 2 cans diced fire roasted tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 tbsp liquid aminos optional
- 4 cups vegetable broth
- juice of 1 lime
- salt and pepper, to taste
Instructions
- Heat large dutch oven or heavy bottomed pot over medium-high heat. When hot, add olive oil. Add chopped onion, bell pepper and sweet potato. Cook 4-5 minutes or until vegetables start to soften.
- Add garlic and cook for 1 minute more.
- Add lentils, corn and spices. Then add tomatoes, beans, liquid aminos and broth. Stir to combine.
- Season to taste.
- Bring to a boil. Lower heat and simmer for 30 minutes, or longer, until the sweet potatoes are soft and the consistency is to your liking. Simmer uncovered for a thicker chili, add more broth for a thinner chili.
- Add juice of 1 line. Taste and adjust seasonings. Serve with desired toppings.
