This delicious vegetarian chili recipe is easy to make, full of rich flavor, and loaded up with your choice of veggies.
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 small jalapeño, cored and finely diced
- 4 cloves garlic, minced
- 4 cups vegetable stock
- 8 cups diced vegetables (I used 1 red bell pepper, 1 small sweet potato, 1 small zucchini, half of a small cauliflower and 4 ounces baby bella mushrooms)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 chipotle in adobo sauce, finely chopped (plus 1 teaspoon adobo sauce)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans beans, rinsed and drained (I used half pinto, half red kidney beans)
- 2 cups finely-chopped kale, loosely packed
- fine sea salt and freshly-ground black pepper
- topping ideas: chopped fresh cilantro, chopped red onions, crumbled tortilla chips, lime wedges, shredded cheese, sliced avocado, and/or sour cream
- Saute. Heat oil in a large stockpot over medium-high heat. Add the onion and jalapeño and sauté, stirring occasionally, for 5 minutes. Add the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
- Simmer. Add vegetable stock, diced vegetables, tomatoes, chipotle and adobo sauce, chili powder, cumin, paprika and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain a low simmer, cover, and cook for 15-20 minutes or until all of the veggies are cooked.
- Add beans and kale. Stir in the beans and kale until evenly combined. Taste the soup and season with salt and pepper as needed.
- Serve. Serve warm, garnished with lots and lots of your favorite toppings.