# Homemade Vegetarian Chili

Homemade Vegetarian Chili takes 1 hr (20 min prep, 40 min cooking) and serves 8.

Recipe by damndelicious.net · original: https://damndelicious.net/2023/01/06/homemade-vegetarian-chili/  
Cuisine: American · Dish: Soups & stews  
On Meez: https://meezenplace.app/recipes/homemade-vegetarian-chili (with step-by-step Cook Mode)

This easy vegetarian chili is the absolute best! It's cozy, warm and so hearty, loaded with sweet potato, zucchini, beans and pantry staples!

## Ingredients (serves 8)

- 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)

## Steps

1. Dice the sweet onion and poblano pepper
2. Mince the garlic
3. Peel and dice the sweet potato, and dice the zucchini
4. Heat canola oil in a large stockpot or Dutch oven over medium heat
5. Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes
6. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute
7. Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste
8. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes
9. Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes
10. Stir in cilantro; season with salt and pepper, to taste
11. Serve immediately with lime wedges

## 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.

### Making it ahead

The chili can be made up to 2 days ahead and kept covered in the fridge; reheat before serving and stir in fresh cilantro just before eating.