Fall Vegetarian Chili

Fall Vegetarian Chili

Harness the last of the summer's harvest with this delicious chili. Perfect for a busy week night. Make a double batch and freeze leftovers in individual portions for easy weekday lunches.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings


  • 1 T. avocado oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 T. chili powder
  • 3/4 tsp oregano
  • 2 tsp. cumin
  • 1/2 tsp salt
  • 2 bell peppers diced
  • 1 14.5 oz can black beans unsalted
  • 1 14.5 oz can kidney beans, unsalted unsalted
  • 1 28 oz can diced tomatoes unsalted or low sodium
  • 1 cup frozen corn
  • 1/4 cup cilantro chopped


  • Heat oil in a large pot on medium high heat.
    1 T. avocado oil
  • Add the onion and garlic, lower the heat to medium, and sauté for 5-7 minutes, until the onion is translucent.
    1 yellow onion, 4 cloves garlic
  • Add the chili powder, cumin, oregano, and salt.
    1 T. chili powder, 3/4 tsp oregano, 2 tsp. cumin, 1/2 tsp salt
  • Cook for 1 minute, stirring constantly, until spices are fragrant. Be careful not to burn the mixture.
  • Add the peppers and sauté for 3-5 minutes more.
    2 bell peppers
  • Add the beans, tomatoes, and enough water to just cover the beans.
    1 14.5 oz can black beans, 1 14.5 oz can kidney beans, unsalted, 1 28 oz can diced tomatoes
  • Bring to a boil, then simmer for 10-15 minutes, until peppers reach desired doneness.
  • Add corn
    1 cup frozen corn
  • Gently heat through.
  • Taste and adjust seasonings to your liking.
  • Ladle into bowls and sprinkle a garnish of cilantro on each bowl. Enjoy!
    1/4 cup cilantro


Don't tolerate beans?
No problem!
Substitute 1.5 pounds ground beef, chicken, or turkey for the beans.