THE BEST Vegetarian Chili

This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool day. Updated January 2026

Ingredients
2 Tablespoons Avocado Oil
1 onion chopped fine
1 red pepper chopped 
7 cloves of garlic minced
3 tablespoons of Chili Powder
1 tablespoon of Cumin
1 cup of water
​3/4  cup of light beer
2 - 16oz cans of diced fire roasted tomatoes
1 can of Kidney beans (rinsed and drained)
1 can of chickpeas or black beans (rinsed and drained)
1 cup of frozen fire roasted corn
1 teaspoon of oregano
1 tablespoon of brown sugar
1 teaspoon of salt
½ cup of chopped cilantro leaves
Juice from one lime

Directions:

1. Heat 2 tablespoons of oil In a large soup pot over medium heat
2. Add the onion and garlic and cook until fragrant
3. Add the red pepper and cook until soft
4. Add the 3T of Chili powder and 1T of Cumin, and stir together until fragrant.
5. Add 1 ½ cups of water along with the 3/4 cup of beer and bring to a simmer. Simmer for 5 minutes to thicken
6. Add 2 cans of diced tomatoes, 1t of oregano and 1T of brown sugar, the beans & chickpeas, corn and 1t of salt, to the pot and simmer for about 20 minutes. 
7. Add the cilantro, and lime juice.  Adjust seasonings as needed. I sometimes add a bit more beer. 
8. Remove from heat and serve with sharp cheddar cheese, noodles and diced green onion! 

This recipe is PERFECT for leftovers!!

Recipe adapted from http://www.thecurvycarrot.com/

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