Meatless Monday: Vegetarian Chili

September 16, 2013

Vegetarian chili is guaranteed to warm you up on cool fall evenings.  This recipe is loaded with flavor and healthy veggies including bell pepper, corn, sweet potato and more.  The secret ingredient to this chili is the addition of cocoa powder which creates a rich, deeply flavored broth.  Serve your vegetarian chili with chopped avocado and freshly baked corn bread.

Vegetarian Chili


1 yellow onion, finely chopped
1 medium sweet potato, chopped into ½” pieces (peel on)
1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks corn on the cob, shucked, kernels removed
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon ground red pepper
1 teaspoon oregano
2 teaspoons unsweetened cocoa powder
Pinch of cinnamon
Salt and ground black pepper to taste
2 14.5-ounce cans of diced tomatoes, un-drained
1 14.5-ounce can kidney beans, drained
1 14.5-ounce can black beans, drained
32 ounces vegetable broth
For full recipe instructions, click here.

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