Veggie Chili

Author: Recipes_kw
4 from 1 vote
Prep Time 1 hr
Total Time 1 hr
Course Bowls, Main Course
Cuisine American
Servings 4 Servings


  • Stove


  • 2 tbsp olive oil extra virgin
  • 1/2 cup onion minced
  • 3 cloves garlic minced
  • 1 1/2 tsp cumin ground
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 14.5 oz tomatoes diced, fire roasted
  • 1 cup eggplant minced
  • 1 cup tomatillo minced
  • 1 cup corn kernels frozen or fresh
  • 3/4 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1/2 cup mushrooms minced
  • 1/4 cup sweet potato puree
  • 1 tsp green chilies diced
  • 1 tsp jalapeno diced
  • 1/2 tsp salt
  • 1/4 cup lime juice fresh squeezed, no sugar added or preservatives


  • Heat the oil over medium-high heat in a large pot then saute the onion and garlic for about 5 minutes. Once cooked mix in the cumin, chili powder and smoked paprika; stir well to avoid clumps.
  • Add the rest of the ingredients except the lime juice; stir well then cover. Reduce the heat to medium-low to simmer until the veggies are cooked through; about 40 minutes.
  • Ladle into 4 individual bowls and squeeze on the fresh lime juice according to taste. Enjoy!


Serve's well with a dollop of plant-based sour cream.

My Notes

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