This comforting chili contains lots of vegetables.
I particularly love to put sweet squash like butternut and sweet potatoes to balance the spices. You can serve them with rice, guacamole, or corn tortilla chips. The cilantro and fresh squeezed lime juice before serving is recommended to make it taste fresh and vibrant. This chili is vegetarian, gluten-free, dairy-free (if you omit shredded cheese as toppings), comforting, packed with healthy protein, and extra delicious.
Vegetarian Chili | One pot dish.
- 2 medium carrots, cut in small dice.
- 1 medium bell pepper, cut in small dice.
- 1 medium sweet potatoes, peeled and cut in small dice.
- 1 medium yellow squash, peeled and cut in small dice.
- ½ medium yellow onion, cut in small dice.
- 3 medium garlic cloves.
- ½ of medium butternut squash, peeled and cut in small dice.
- 1 can kidney beans, rinse.
- 1 (14.5) ounce can diced tomatoes.
- 1 lime wedge, squeezed the juice before serving.
- a bunch thyme sprigs.
- 3 tbsp mild ground chili powder.
- 1 tbsp cumin powder.
- 2 tbsp tomato paste.
- ½ cup cilantro, chopped as a garnish.
- salt and pepper, as desired.
- grated yellow cheddar, crumbled queso fresco, sour cream (optional)
- Heat the oil over medium heat in a pot, then add onion, carrot, pepper, and thymes.
- Cook and stirring often, until the vegetables are tender and beginning to color.
- Add garlic, and stir together until fragrant. Then add cumin, and ground chili powder. Cook, stirring for about 2 minutes, until the mixture begins to stick to the pan.
- Add diced tomatoes, tomato paste, and thymes. bring to simmer and cook for another 5 minutes.
- Add 2 quarts of cool water and bring it back to simmer.
- Add beans, squash, and sweet potatoes and stir. Bring to a simmer, and stir often for 30-45 minutes. If you need more water along the way, please add them according to your liking.
- Adjust chili powder, cumin, salt and pepper to your desired. You can add a little bit of sugar too to add a little sweetness.
- Add chopped cilantro, cheese (optional), and squeezed lime juice before serving.
- Serve the chili with rice, corn tortilla chips, or guacamole.