You won’t even miss the meat at all in this super-flavorful veggie-packed vegetarian chili that comes together in only 30 minutes! Perfect for a healthier game-day dinner!
Let it be known from here unto eternity that veggifying chili was the best idea ever.
I’d also like to just pretend for a second that sometimes I come up with genius chili ideas. Definitely not original, but this one was just one of the more awesome. 😉
Check it out: this is totally that one chili EVERYONE can dig into on game-day. Today is living proof that every once in a while beef, sausage, and chicken can take a backseat and make way for the VEGGIES who totally deserve the spotlight in chili.
Wait, what? No meat? How can there even be such a chili that exists without meat? That’s a really sacrilegious chili crime you’re committing right now, Sarah.
Chili rules were made to be broken, guys. I’m totally the right person to break them. 😉
Going off track just a liiiiitle bit for a second here. Friends! I’m super-excited for this week. Like crazy-excited. Today kicks off the first recipe of my new dinner series I’m going to be putting together for you once a month!
Here’s the inside scoop on what all that’s about: For a solid week out of every month I’m going to be sharing healthier dinner recipes based around a specific theme: There’s going to be a crockpot dinner week, a 30-minutes or less dinner week, a freezer-friendly dinner week, ect. You get the picture. Who’s excited to take dinner up a notch on the easy level??
Speaking of easy…this month’s theme just so happens to be pantry staples! In other words, keep those jammies on because everything you’re gonna need for dinner this week, you probably already have in the house.
My jammies are already on and all ready to tackle Monday. It’s still absolutely frigid here and the only reason I’m probably still alive is because of my PJs, all 42 of my fuzzy blankets, and numerous bowls of this chili. #copingmode
So let’s move onto our vegetarian chili, friends! Truth be told, I’m no vegetarian by any means (kinda impossible in a house literally full of carnivores who eat, sleep, and breath MEAT) but I dearly loooooove a veggie-loaded anything and chili just seemed like a good idea to veggify.
Gah, is that the coolest word or what?! I want to veggify all the things just so I can say that word.
Seriously guys, even meat-lovers won’t even be missing the beef one bit in this vegetarian chili. There’s so much thick, chunky veggie goodness to satisfy those chili cravings! All of the veggies you’ll need are pretty basic, but if you don’t have or don’t like a certain one, feel free to sub for your favorites. Anything goooooes.
Oh, and by the way, it probably goes without saying but you totally need the best-ever cornbread to soak up your veggie-heaven chili. (I just updated the post with new photos!) I don’t know about you but I literally cannot even fathom chili without cornbread. It’s how I grew up eating chili and there’s no changing now. 😉
I’m also stoking myself up to make yet another pot of this chili for dinner tonight. This will be the third time in the past seven days. Me and the carnivores are equally obsessed. 😌😌😌
- 1 medium onion, finely diced
- 2 carrots, diced into 1/4-in cubes
- 1 large sweet potato, diced into 1/4-in cubes
- 1 stalk celery, finely diced
- 2 medium sweet peppers, diced into 1/4-in pieces
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained
- 1 cup tomato sauce
- 1-1/2 cups water
- 1 tablespoon chili powder (or less, depending on how spicy you like your chili)
- 1 teaspoon ground cumin
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- In a dutch oven or large pot, saute onion, carrot, sweet potato, celery, pepper, and garlic in olive oil over medium-high heat until vegetables just begin to soften.
- Reduce heat to medium and add diced tomatoes, black beans, tomato sauce, chicken broth, seasonings, parsley, and salt and pepper to taste. Cover and let chili simmer over medium heat, stirring occasionally until vegetables are tender. Enjoy chili hot!
Any particular dinner themes you’d like to see in the coming months for this new series? Let me know and I will definitely include them!
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥