Vegetarian Chili
After multiple trials of making vegetarian chili from various recipes, I finally put together a version that I love! I love it because it’s very filling, easy to make and can be frozen for future meals.

Feel free to change the type of beans & veggies depending on your tastes, what you have at home, or what’s in season.

Ready in: 1 hour
Serves: 6

 What You’ll Need:

  • 1 medium onion, diced
  • 1 sweet potato, diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1/2 cup frozen corn
  • 1 cans (15oz) black beans, drained
  • 1 can(15oz) kidney beans, drained
  • 1 can (28oz) crushed tomatoes
  • 1/2 cup quinoa, rinsed well
  • 2 Tbsp Olive oil
  • 4 cloves garlic, chopped
  • 2 Tbs chili powder
  • 2 tsp cumin
  • 2 tsp salt

 What to do:

    1. In a large pot over medium heat, add the olive oil, onion, sweet potato, zucchini, and bell pepper. Cook for approximately 7 minutes.
    2. Stir in the garlic, chili powder, cumin, salt and pepper and cook for about 1 minute.
    3. Add the crushed tomatoes, beans, corn and 3 cups of water and bring to a boil. Lower the heat, cover and simmer for 30 minutes.
    4. While you wait, cook the quinoa in a small saucepan.
      1. Bring 1 cup of water and 1/2 cup of quinoa to a boil. Lower the heat and simmer covered for 15 minutes.
    5. Add the quinoa to the pot of chili & continue to simmer for about 5 more minutes.
    6. For a thicker consistency, mash a portion of the chili with a potato masher.
    7. Serve warm with your favorites toppings! (I recommend adding some sliced avocado and greek yogurt!)

    Pro Tips:

  • If you like your chili spicy add some chopped jalapeño peppers.
  • Cook and freeze your own beans ahead of time so you can toss them in instead of canned beans.
  • Cut all the veggies small. You’ll want every flavor to fit in your spoon, not just a big chunk of potato!
  • Freeze for up to 3 months in meal size tupperware so you always have a “frozen meal” ready for those busy days.