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Easy Vegetarian Chili

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: chili, dinner, mains, vegetarian, vegetarian chili
Servings: 8
Author: Ashlen Leonard

Ingredients

  • 1/2 cup white onion diced
  • 2 tsp fresh garlic minced
  • 3 large carrots peeled and diced
  • 1 796 ml can diced tomatoes
  • 1 680 ml can tomato sauce
  • 1 540 ml can white kidney beans drained and rinsed
  • 1 540 ml can black beans drained and rinsed
  • 1 341 ml can corn kernels
  • 150 grams frozen chopped spinach or 3 cups fresh spinach
  • 1/2 tsp chili powder
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1/2 tsp each black pepper and salt

Instructions

  • In a large pot, heat the olive oil on medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
  • Add the diced carrots, diced tomatoes and tomato sauce and mix well. Bring to a low boil for 5 minutes to help cook the carrots.
  • Once the carrots are mostly cooked through, add the beans, corn, spices and herbs. Mix well.
  • Add the spinach. If frozen spinach, allow for 5-7 minutes until the spinach has thawed and can easily be incorporated into the chili. If fresh spinach, mix it into the chili and allow it to wilt for 1-2 minutes.
  • Season with salt and pepper. Serve with your choice of fresh herbs and toppings. Enjoy!

Notes

Substitutions:
 
  • Beans: If you prefer a different kind of beans (ex. lentils, chickpeas, pinto beans, navy beans, etc.) feel free to use these instead. 
 
  • Corn: If you are not a fan of corn, you can omit it and add extra carrots or a diced bell pepper.