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two blue bowls full of hearty southwestern vegetarian chili, one topped with tortilla strips, shredded cheese, cubed avocado, cilantro and sour cream + chips and poblano peppers on a gray backdrop

Hearty Southwestern Vegetarian Chili

★★★★★

5 from 1 reviews
  • Author: Katelyn
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

This hearty vegetarian chili is packed full of bold Southwestern flavors! Poblano peppers and plantain give the chili extra flare, and I promise you will NOT miss the meat! Such a healthy, easy meal for any occasion, and tastes amazing!

Ingredients

Scale

Chili

  • 2 tablespoons grapeseed oil (any cooking oil you have on hand is fine)
  • 2 tablespoons unsalted butter 
  • 1 medium yellow onion, small diced
  • 4 large poblano peppers, medium diced
  • 1 bell pepper, medium diced (whatever color you prefer)
  • 1 ripe plantain, cut into small cubes
  • 2 cups frozen corn
  • 1 tablespoon kosher salt
  • 1– 4 ounce can mild diced green chiles
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1– 28 ounce can crushed tomatoes (pureed tomatoes will also work)
  • 1– 12 ounce beer (preferably a lager style)
  • 1 bay leaf
  • 1– 15.5 ounce cans pinto beans, drained and rinsed
  • 1– 15.5 ounce can chili beans, drained and rinsed
  • 1 Tablespoon sugar

Toppings

  • sour cream
  • shredded Monterey jack cheese 
  • cilantro
  • ripe avocado, cubed
  • tortilla strips
  • fresh jalapeños, cut into rounds (optional for extra heat!, caution this chili is already moderately spicy)

Instructions

  1. Heat grapeseed oil and butter over medium heat in large heavy bottom pot or Dutch oven. 
  2. Add diced onion and cook until softened, about 5 minutes. 
  3. Add poblano peppers, bell pepper, plantain, frozen corn, green chiles and kosher salt and cook until vegetables are softened, an additional 7 to 10 minutes.
  4. Add chili powder, cumin, coriander, garlic and cook for an additional minute. 
  5. Add the tomato paste, crushed tomatoes, beer, bay leaf, canned beans, sugar and turn up the heat to bring to a simmer. 
  6. Reduce heat to low and simmer uncovered for 30 minutes.
  7. Remove bay leaf, transfer chili to bowls and garnish with your favorite chili toppings!

Equipment

Notes

  • This chili is moderately spicy. You can substitute one or more bell peppers for the poblanos to tone things down. 
  • Feel free to substitute vegetable stock if you prefer not to use beer!
  • Prep Time: 15 minutes
  • Cook Time: 30 to 45 minutes
  • Category: Soups
  • Method: Simmered
  • Cuisine: Southwestern

Keywords: vegetarian, chili, poblano peppers

Find it online: https://www.tastesjustlikeamemory.com/hearty-southwestern-vegetarian-chili/

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