You’re probably all like “who the heck puts chocolate in chili” and I’m like “this girl!” This chili is my favorite vegetarian chili recipe ever. She’s so darn satisfying and hearty and basically a big warm blanket for your belly. Kinda like this gorg white bean chili and chili cornbread casserole! I’m here for the fall and winter recipes You must devour it with my skillet cornbread or fluffy cornbread muffins. They’re just a little sweet and perfectly salty and hits in all the right places.
Ingredients
Olive oil: Healthy fats to cook our veggies in. Onion: Any onion works–white, yellow, or red. Garlic: I love garlic so I use 4 big cloves. Carrot: This is optional, but I like to pack in the veggies. Pepper: For beautiful color and yummy flavor. Yellow or orange work too. Jalapeño: I love the flavor this adds, and it isn’t too spicy when you remove the seeds and membranes. Skip it if you want it to be really mild. Sweet Potato: A must for sweet potato bean chili! I love the subtle sweetness, texture, and oomph it adds. No need to peel! Spices: Chili powder (make sure to use a mild blend, not chipotle chili pepper), oregano, smoked paprika, and cumin for a bold flavor boost. Beans: I like kidney and black, but you could also use pinto, Great Northern, or a chili bean blend. Cocoa powder: This adds amazing depth. No, it doesn’t taste like chocolate! Diced tomatoes: Delish umami, flavor, and texture. You can also use a 28oz can. Don’t drain; we want those juices. Tomato paste: For a bit more concentrated flavor. Salt and pepper: So important for balance and flavor.
How to make (step-by-step)
Tips for success
I love that like a fine wine, this chili gets even better with age. This recipe makes four large or six smaller portions. It feeds me and my hungry husband for two nights. You can also make it ahead since it gets more flavorful as it sits!
Use a good chili powder: It should be a blend and it shouldn’t be spicy. Use one you know you like! There are dark chili powders that are extra bold and smoky if that’s your jam. Let it simmer as long as possible: The longer it cooks, the more flavorful it’ll be. You can add more liquid if too much absorbs while simmering. Add amazing toppings: The toppings are really where it’s at for textural intrigue–cheese, sour cream, hot sauce, cornbread, tortilla chips, scallions….yum. Make a chili bar!
How to make in the slow cooker
Place all the ingredients except broth in the Crockpot and cook on low for 7-8 hours or high for 4-5 hours, or until the veggies are tender. Season to taste and enjoy! Don’t miss my slow cooker smoky vegetarian chili and slow cooker curried butternut chili, too.
Health benefits
As a Dietitian, I love a one bowl meal that has complex carbs, protein, plenty of veggies, and healthy fat all in one. This chili is packed with plant protein and filling fiber from beans and veggies, making it crazy hearty. Regular consumption of beans can help lower cardiovascular risk. This recipe is also vegan, gluten-free, soy-free.
How to store
Leftovers will keep in the fridge tightly sealed for up to 4 days. To freeze, place cooled soup in freezer baggies. Lay flat and freeze for up to 3 months. You can defrost overnight in the fridge and then reheat on the stove. This post was originally published on December 1st, 2016 and titled “Vegetarian Chili.” It called for 1 stalk celery instead of sweet potatoes.
