Black Bean Chili

This vegetarian chili is every bit as warm, comforting, and filling as our Chicken Bean and Kale Soup. The beans, sweet potato and carrots do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices and and delicious flavor from the smoked paprika that makes it taste like it has been cooking all day!

Let’s talk about those that like to knock the “meatless” chili before even trying it. I want people to know I don’t leave meat out, because I don’t think you should eat meat. I’m simply looking for another type of flavor and fill. This chili is packed with sweet potato, carrots, black beans and parsnips. Not to mention, packed full of flavor, from the sauté garlic and onions to the smoked paprika and chili powder. YES, PLEASE!!! Who wouldn’t want to try this?

We have a huge problem in America when it comes to our food. We are so used to eating processed food, filled with “empty” ingredients and full of artificial flavors. Our bodies become so custom to everything artificial, that when we think of eating real foods, we turn our nose up. The truth is our body is craving – real foods.  It won’t take long for our bodies to recognize the lack of nutrition when we eat something filled with what we so desperately need.

What’s In A Vegetarian Chili?

• Lots of veggies: (obviously right?!) while this chili can really handle just about any veggie, I wanted to also keep it simple so you can have dinner ready quickly instead of spending hours dicing tons of vegetables. We’re sticking with just onion, garlic, carrots and parsnips. You’ll also add in corn and beans later.
• Amazing seasoning mix: We don’t just grab flavor from the garlic and onions, but the chili pepper adds just the right amount of spice and the smoked paprika makes it taste like it has been cooking ALL day long!
• Plenty of beans: what makes up the bulk of this chili (and gives you “filling power”) are beans. We use black, but feel free to throw pinto or kidney beans into the mix!
• Tons of toppings: all good chilis require some delicious toppings! We love this vegetarian chili topped with cheese, sour cream, and fresh lime. Other options: avocado, cilantro, tortilla strips, etc.

You can’t go wrong with this Vegetarian chili. It is absolutely amazing and will never disappoint.

Enoy!

Black Bean Chili

Pull out the stock pot, Fall is here!! This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 2 cans black beans (drained)
• 2 cups frozen corn
• 2 parsnips (dice to small chunks)
• 3 carrots (dice to small chunks)
• 1 large sweet potato (dice to small chunks)
• 1/4 cup yellow onion (finely chopped)
• 2 garlic cloves (minced)
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• salt to taste
• pepper to taste
• 2  tomato sauce (8oz )
• 2 water (cups)

Instructions

1. Start a 
   stock pot and add 2-3 teaspoons of olive oil. Once stock pot is heated, add onion and garlic and stir frequently until onions are translucent. Add your carrots, parsnip and sweet potato. Cook until softened. Pour in tomato sauce and two cups water. Add remaining,  beans (drained) chili powder, smoked paprika, salt and pepper.
2. Allow soup to simmer on stove for at least 30 minutes.

Notes

INSTANT POT CHILI RECIPE:

To make this vegetarian chili recipe in the Instant Pot (pressure cooker), simply:

1. Add all ingredients to your Instant Pot.  If you don’t mind the extra step, I recommend using the “Sauté” button to first sauté the onion, then add garlic in oil until softened.  (But you can also totally skip that step if you’re in a hurry.)
2. Pressure cook.  Then cook the chili on high pressure (using the “Manual” button) for 12 minutes, followed by a quick release.
3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
4. Serve warm.  Piled high with all of your favorite toppings!

CROCKPOT CHILI RECIPE:

To make this vegetarian crockpot chili, simply:

1. Add all ingredients to your slow cooker.  
2. Slow cook.  Then cover and cook the chili on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender.
3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
4. Serve warm.  Piled high with all of your favorite toppings!

STOVETOP CHILI RECIPE:

To make this easy vegetarian chili recipe in a stockpot on the stove, simply:

1. Sauté the veggies in a stockpot.  Heat the oil, then sauté the onion, followed by the garlic, in your stockpot until softened.
2. Add the remaining ingredients.  Add everything else to the pot.  Then continue cooking until the mixture reaches a simmer.  Cover, and lower the heat a bit to maintain the simmer, and cook until the lentils are tender.  
3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
4. Serve warm.  Piled high with all of your favorite toppings!