Name: Homemade Vegetarian Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons canola oil; 1 medium sweet onion (diced); 1 small poblano pepper (diced); 3 cloves garlic (minced); 1 tablespoon chili powder; 1½ teaspoons ground cumin; 1½ teaspoons dried oregano; 2 (14.5-ounce) cans diced tomatoes; 1 (15-ounce) can black beans (rinsed and drained); 1 (15-ounce) can kidney beans (rinsed and drained); 4 cups vegetable stock; Kosher salt and freshly ground black pepper (to taste); 1 small sweet potato (peeled and diced); 1 medium zucchini (diced); ¼ cup chopped fresh cilantro leaves; 1 lime (cut into wedges)

👨‍🍳 Instructions

✨ Meez Magic · 5 steps → 11 actions

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✨ Start Cook Mode

Dice the sweet onion and poblano pepper

Mince the garlic

Peel and dice the sweet potato, and dice the zucchini

Heat canola oil in a large stockpot or Dutch oven over medium heat

Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes

Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute

Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste

Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes

Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes

Stir in cilantro; season with salt and pepper, to taste

Serve immediately with lime wedges

🎉

You're all done!

Enjoy your homemade vegetarian chili — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Dice Onion & PoblanoUniform dice cooks evenly
Mince GarlicMince finely for even flavor
Prep Sweet Potato & ZucchiniKeep pieces small for faster cooking
Heat OilOil should shimmer, not smoke
Watch out · Sauté Onion & PoblanoStir often to avoid browning
Bloom SpicesToast spices to boost flavor
Add Tomatoes & BeansRinse beans to reduce sodium

Swaps, storing and making ahead

Good to know

Swaps

No poblano pepper? Use a green bell pepper for a milder, less earthy flavor.
No fresh cilantro? Use about 1 tablespoon dried cilantro, or simply omit it.
No sweet potato? Substitute an equal amount of diced butternut squash or regular potato.

Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave until steaming hot.