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Vegetarian Chili (with Vegan Option)

Nourishing vegetarian chili made with beans and lots of flavor and nutrition! This soup is hearty and delicious! There is also an option to make this as a vegan meal!
Print Recipe
Servings 6 people

Ingredients
  

  • 2 TB extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, pressed
  • 2 TB chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • ⅛ tsp red pepper flakes (optional for spicy)
  • 1 tsp smoked paprika
  • 28 oz diced tomatoes, canned (BPA free can)
  • 1 cup vegetable stock (or organic chicken bone broth)
  • 25 oz jar pasta sauce
  • 15 oz kidney beans, cooked (or canned & rinsed)
  • 29 oz black beans or pinto beans, cooked (or canned & rinsed)
  • 1 tsp maple syrup
  • ¼ to ½ tsp himalayan pink salt (to taste)

Optional Toppings

  • Diced red onions
  • Avocado slices
  • Cashew cream or coconut yogurt
  • Plain greek yogurt or sour cream
  • Shredded cheddar cheese

Instructions
 

  • Chop onions, carrots and garlic in a food processer.
  • Add olive oil, chopped onions, chopped carrots, and garlic to a large pot and cook on low-medium until the vegetables are softened.
  • Add all of the spices to the vegetables in the pot and cook for about 2 minutes.
  • Add chopped tomatoes, pasta sauce, vegetable stock (or bone broth), beans, maple syrup and stir in. Heat the soup on medium and then turn it down to a low simmer for about 30 minutes.
  • Serve with any of the optional toppings.

Storing the Chili

  • The chili can covered and kept in the refrigerator for 4-5 days.
  • Reheat the chili in a pot on the stove, which only takes a few minutes. Microwaving food is not recommended as a healthy option.
  • The chili can be frozen for up to 3 months in a glass storage container. Thaw the chili in the refrigerator overnight and heat on low heat.

Notes

This recipe was adapted from Loving It Vegan The Best Vegan Chili.