Southwestern Vegetarian Chili

Southwestern Vegetarian Chili
Winter calls for cozy meals that take less than an hour. Who wouldn’t want a batch of this warm and delicious food. 


1 15 oz can Black Beans, strained

1 15 oz can Dark Red Kidney Beans, with liquid

1 15 oz can Whole Kernel Corn, strained

1 8 oz can Tomato Sauce

2 tbsp Vegetable Oil or Avocado Oil

1 small clove Garlic, minced

1 White Onion, diced

1 Red Bell Pepper, diced

1 Yellow Bell Pepper, Diced

2 cups Vegetable Stock

1 tsp Chili Powder

1 ½ tsp Cumin

½ tsp Black Pepper

½ tsp Garlic Powder

½ tsp Chili Lime Smoked Paprika

Salt to taste


Avocado, sliced or diced

Cilantro, chopped

Sour Cream

Mexican Blend Cheese

Lime Wedges

Hot Sauce

Tortilla Strips


In a big pot, heat up the oil and saute the diced onions first for a few minutes until they just barely start to become translucent. 

Add in the bell peppers and garlic continue to saute on high heat for another 3-4 minutes. 

Add in all the spices and salt and allow the vegetables to capture the flavor.

Add in red beans, black beans, corn, tomato sauce and vegetable broth and stir for a minute to get everything combined. 

Cover and let it simmer for 30-40 mins on med-low heat.

Plate it in bowls and top it with cheese, avocados, sour cream, fresh cilantro, hot sauce, tortilla strips and any other toppings you love.

Serve and enjoy!

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