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Vegetarian Chili

5It’s Jessica from @bigdeliciouslife and I’m here taking over Natasha’s feed with one of my favorite cozy Fall stews - my world famous vegetarian chili! Chock full of root veggies, hominy and two kinds of beans, this chili is hearty, healthy and full of flavor! Even serious carnivores won’t miss the meat. You can make it in the Instant Pot or the stovetop. For more delicious healthy-ish recipes, come join me over at @bigdeliciouslife.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Jessica

Ingredients

  • 1 large sweet potato cut into ½ inch cubes
  • 2 parsnips cut into half inch chunks
  • 1 large yellow or white onion diced
  • 1 large poblano or bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2-2.5 cups vegetable stock
  • 1 15 oz can diced tomatoes preferably fire roasted
  • 1 15 oz can black beans
  • 1 15 oz can kidney beans
  • 1 15 oz can hominy or substitute 1.5 cups frozen corn (do not thaw)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • ½ tsp cayenne pepper
  • 2-3 tablespoons olive or avocado oil
  • Optional toppings: diced avocado cilantro, cheese, tortilla chips, corn chips, cornbread

Instructions

  • Heat oil in a large, heavy-bottom pot or dutch oven over medium heat. Or turn on Instant Pot to saute mode.
  • Saute onions and pepper for 2-3 minutes until they begin to soften. 
  • Add in seasonings and garlic and cook for another minute until very fragrant.
  • Add in tomato paste and cook for another minute, stirring constantly.
  • Add in vegetable broth, stir and bring mixture to a gentle simmer.
  • Add in diced tomatoes, sweet potatoes, parsnips, beans, and hominy (or frozen corn). Stir until everything is combined, making sure that liquid is covering the vegetables. Add more vegetable broth if necessary.
  • Bring to a gentle simmer, lower heat, and cover. Cook on low heat for 30-45 minutes, stirring occasionally until potatoes and parsnips are fork-tender. If using the Instant Pot, set to manual high pressure for ten minutes and let it naturally release.
  • Serve in big bowls with your favorite toppings!

Notes

Cook time: 40-50 minutes on the stovetop or 20 minutes in the Instant Pot