• Cloud Dance & Fitness

Plant-Based Chili

Updated: Jan 10

Need something to keep you warm? Look no further than this vegetarian chili recipe! This chili is packed with vitamins and minerals, and hits the spot every time!

Vegetarian Chili


1-2 tablespoons olive oil

1 cup white onion, diced

1 tablespoon minced garlic

1 red bell pepper, diced

2 tablespoons ancho chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 dash each, salt and pepper

1 can diced tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn

1 cup vegetable broth

1 bay leaf


  1. In a large pot on medium heat, pour in olive oil and begin to sauté diced onions, red bell pepper and garlic. Feel free to add any of your other favourite vegetables here. Celery and carrots work well in this recipe as well! Stir occasionally until veggies are soft, about 7-8 minutes.

  2. While veggies are cooking, mix your spices together. Combine the ancho chili powder, cumin, cayenne pepper, paprika, and salt & pepper. Feel free to add more or less of any of these spices to cater to your own taste!

  3. Once veggies are soft, add in the pre-mixed seasonings. Stir constantly for about 1 minute.

  4. Carefully add in the diced tomatoes, kidney beans, and frozen corn. You can replace the kidney beans with any other bean you may prefer such as black beans, white kidney beans or chickpeas. Add in the vegetable broth.

  5. Combine ingredients by stirring and allow the pot to simmer. Add in the bay leaf. Adjust heat as necessary

  6. Simmer for about 30 minutes.

  7. Add your favourite garnishes to your individual bowl! Some great ideas are avocado, sour cream (or greek yogurt), grated cheddar cheese, tortilla chips and green onion!