Healthy Veggie Chili Recipe

Looking for the best healthy chili recipe?! This Veggie chili recipe is a dish you won’t want to miss. It’s packed-full of veggies but not short on flavor. This 5-Star recipe is a sure family hit for any weeknight!

Honestly this is the best healthy chili recipe…

This healthy veggie chili recipe gives my healthy turkey chili recipe a run for its money but honestly, I think it tastes even better! This coming from a soup and chili connoisseur after all….

What makes this veggie chili recipe so awesome? Well first of all, it’s packed-full of vegetables (sweet potato, carrots, corn, pepper etc…). Second of all, it’s a great source of lean protein from high-fiber beans. Sure, you can make healthy chili recipes with ground turkey or even ground beef but I honestly believe the flavors in this healthy veggie chili are even better.

This healthy veggie chili is fully vegan and vegetarian. It’s also gluten-free! You definitely don’t want to skimp on the toppings though! Because let’s be real they may be the best part…

Ingredients in Veggie Chili

• Olive oil – for cooking veggies
• Onion – I like to use a yellow onion but a white onion also works great.
• Garlic – Ideally fresh and finely minced
• Red Bell Pepper – any color bell pepper will work but I tend to prefer the sweetness of red bell pepper
• Sweet Potato – my healthy chili recipe secret ingredient! The sweetness of sweet potato pairs beautifully with the savory spices.
• Carrots – for added nutritional value and delicious flavor.
• Corn – you can use canned, frozen or fresh kernels.
• Spices + herbs – chili powder, cumin, oregano, smoked paprika + salt and pepper
• Black Beans – be sure to rinse and drain your black beans. I prefer to use canned but you can use fresh.
• Kidney beans – be sure to rinse and drain your kidney beans. I prefer to use canned but you can use fresh.
• Diced tomatoes – a large 28 ounce can!
• Vegetable broth – or chicken broth if not vegetarian and that’s all you have

How to Make Veggie Chili

STEP 1: COOK VEGGIES + SPICES

Heat a large pot over medium-high heat and add olive oil and onion. Cook for 3-5 minutes or until translucent. Add in garlic cloves, bell pepper, sweet potato, carrots and corn kernels and cook for an additional 3 minutes. Top with chili powder, cumin, paprika, oregano and salt and pepper and stir for 1 minute.

STEP 2: SIMMER

Pour in black beans, kidney beans, diced tomatoes and vegetable broth. Bring mixture to a boil and then lower to a simmer, uncovered for 30 minutes. If healthy chili recipe is looking a little thick you can add in additional vegetable broth, simmering until desired consistency is reached.

STEP 3: ADD TOPPINGS + SERVE

Divide into bowls and top with desired toppings.

Healthy Chili Toppings:

The toppings truly are endless when it comes to healthy chili but here are my go-tos:

• Tortilla Chips – Tortilla chips are always a good idea on chili!
• Cheddar Cheese – I like to use shredded cheddar cheese but Monterey Jack or any preferred cheese works.
• Avocado – Cubed or sliced!
• Sour Cream or Greek Yogurt – I find the two are interchangeable but use what you have.
• Jalapeños – Pickled jalapeno peppers would also be great!
• Cilantro – Feel free to skip if you don’t like cilantro or go ham if you do!
• Limes – give a squeeze of lime juice onto each bowl.
• Corn bread– technically not a topping but every healthy chili recipe needs a side of cornbread! Might I suggest this healthy pumpkin cornbread?

Easy Swaps + Substitutions

Make in the Slow cooker – You could easily make this veggie chili recipe in your slow cooker. Just cook on low for the 6 hours or high for 3 hours.

Replace the Veggies – butternut squash in place of sweet potato or any color bell pepper. Hominy is also a great substitute for corn.

Swap the beans – not a fan of black or kidney beans? Feel free to sub in your preferred beans. White beans, pinto beans or even chickpeas would be great.

Add a kick – prefer a spicy chili? Add a kick to your dish with a little cayenne pepper or red pepper flakes.

Storage Instructions

Refrigerator: store leftovers in an airtight container in the fridge for up to 5 days.

Freezer: store in an airtight container in the freezer for up to 3 months. Thaw overnight in fridge or on countertop for several hours.

Reheat leftovers in the microwave or on the stove top.

More Chili Recipes:

• Sweet Potato Turkey Chili Recipe
• Buffalo Chicken Chili
• Green Chili Recipe
• Ground Beef and 3-Bean Chili
• The Best Quinoa Chili
• Instant Pot White Chicken Chili

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