- 1 large onion, diced
- 1 can black beans, or 1 1/2 cups cooked
- 1-2 cans garbanzo beans or beans of choice
- 3-4 cups vegetable broth, depending on desired thickness
- 2 14- oz cans fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 3-4 carrots or zucchini, chopped small
- optional 1 1/2 cups fresh or frozen corn
- optional hot sauce to taste
- optional garnishes such as sliced avocado, tortilla chips, etc.
*Be sure to watch the recipe video above if you're a visual learner. Instant pot or crock pot options are also written out above. The recipe makes a huge amount, so feel free to halve it! Vegetarian Chili Recipe: Drain beans and rinse well. Add all ingredients to a large pot, cover, and bring to a boil. (If desired, you can sauté the onion in a little oil first, but it's not required.) Once boiling, turn heat to low and cook--uncovered--until the carrots are tender and chili has thickened. Add garnishes and hot sauce if desired. This recipe freezes well. If you try it, be sure to leave a comment or rate it below!View Nutrition Facts
Calories: 81kcal