Super Easy Smoky Vegetarian Chili

Smoky vegetarian chili is a Mexican stew you will love. Full of flavor and veggies this is a new family favorite.

5 from 4 votes

Course: Easy Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Servings:

2 tablespoons (2 tablespoons) olive oil
1 (1) red onion, diced
4 cloves (4 cloves) garlic, minced
1 (1) red pepper, chopped
2 (2) yellow peppers, chopped
150 g (5 2/7 oz) chargrilled peppers, in jar
340 g (12 oz) tin sweet corn, or use frozen
800 g (28 ⅕ oz) tins mixed beans, rinsed (2 tins)
800 g (28 ⅕ oz) tins chopped tomatoes, 2 tins
Spice Mix
2 teaspoons (2 teaspoons) ground cumin
½ teaspoon (½ teaspoon) paprika
1 ½ - 2 teaspoons (3 ½ teaspoons) chilli powder, depending on how spicy you like it
½ teaspoon (½ teaspoon) cinnamon
1 teaspoon (1 teaspoon) cocoa powder, optional
To serve
Tortilla crisps
fresh coriander, chopped
grated cheddar cheese
avocado, chopped

Heat the olive oil in a large sauce pan over a medium heat. Add the onions and garlic and sauté for about 5 minutes.
Add in the chopped peppers and the chargrilled peppers from the jar. Continue to cook them for about 5 minutes just to start to char and colour the edges of the peppers and onions.
Add the spice mix to the pan and stir to coat the peppers and onion. Drain and rinse the beans and add them to the pan. Pour in the tomatoes and bring to a gentle simmer.
Simmer the tomatoes until the peppers are tender and soft. Add the sweet corn to the chilli and adjust the seasoning.
Serve with rice and tortilla chips. Top with avocado and cheese.

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