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Extra-Veggie Vegetarian Chili with Avocado
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5 from 1 vote

Extra Veggie Vegetarian Chili

This delicious vegetarian chili recipe is easy to make, full of rich flavor, and loaded up with your choice of veggies.
Prep Time20 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Soup
Cuisine: Mexican
Keyword: freezer friendly, gluten free, vegetarian
Servings: 6 to 8 servings
Author: Ali

Ingredients

  • 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

Instructions

  • 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.