Vegetable Chili(Vegetarian)
A hearty, flavorful vegetarian chili packed with vegetables, beans, and spices, perfect for comforting meals and suitable for vegans and family dinners.
Ingredients
- 2 cups chopped onions ⓘ
- 2 cups vegetable bouillon, divided ⓘ
- 2 teaspoons minced garlic ⓘ
- 2 tablespoons chili powder ⓘ
- 1 teaspoon cumin ⓘ
- 1/4 teaspoon oregano
- 1 pound carrots, cut into 1-inch chunks ⓘ
- 1 pound potatoes, cut into 1-inch chunks ⓘ
- 1 (28 oz) can tomatoes, drained and chopped ⓘ
- 2 (15 to 19 oz) cans kidney, garbanzo or black beans, drained and rinsed ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- plain nonfat yogurt ⓘ
Instructions
- Combine onions and 1/4 cup of vegetable bouillon in a Dutch oven. Cook over medium-high heat until onion is wilted, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
- Add remaining vegetable bouillon, carrots, and potatoes to the Dutch oven. Cover and cook for 10 minutes.
- Add chopped tomatoes and drained beans to the pot. Simmer until vegetables are tender, about 15 minutes.
- Remove chili from heat and stir in chopped fresh cilantro.
- Serve hot with a dollop of plain nonfat yogurt.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).