Simple Veggie Chili
All  Soups & Salads

Servings: 4

 

Prep Time: 15 minutes

 

Cook Time: 1–1 ½ hours

 

Hearty, colorful, and packed with flavor, this Simple Veggie Chili is a comforting dish that brings together a variety of fresh vegetables, warming spices, and a touch of smoky chipotle. Slowly simmered until rich and thick, it’s a versatile chili that’s just as satisfying on its own as it is topped with cheddar, sour cream, or pickled onions.

Serves 4
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion (finely chopped)
  • 3 stalks celery (finely chopped)
  • 3 carrots (finely chopped)
  • 1 red bell pepper (ribbed and finely chopped)
  • 1 green bell pepper (ribbed and finely chopped)
  • 2 sweet potatoes (cut into cubes)
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon chipotle in adobo (puree)
  • 1 cup dry red wine
  • 1 28 oz can whole peeled tomatoes (crushed with hands)
  • kosher salt and freshly ground black pepper (to taste)
  • 4 tablespoons olive oil
  • 2 yellow onion (finely chopped)
  • 6 stalks celery (finely chopped)
  • 6 carrots (finely chopped)
  • 2 red bell pepper (ribbed and finely chopped)
  • 2 green bell pepper (ribbed and finely chopped)
  • 4 sweet potatoes (cut into cubes)
  • 4 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons chipotle in adobo (puree)
  • 2 cups dry red wine
  • 2 28 oz can whole peeled tomatoes (crushed with hands)
  • kosher salt and freshly ground black pepper (to taste)
  • 10 tablespoons olive oil
  • 5 yellow onion (finely chopped)
  • 15 stalks celery (finely chopped)
  • 15 carrots (finely chopped)
  • 5 red bell pepper (ribbed and finely chopped)
  • 5 green bell pepper (ribbed and finely chopped)
  • 10 sweet potatoes (cut into cubes)
  • 10 tablespoons light brown sugar
  • 5 tablespoons chili powder
  • 10 teaspoons ground cumin
  • 5 teaspoons Mexican oregano
  • 5 tablespoons tomato paste
  • 5 tablespoons chipotle in adobo (puree)
  • 5 cups dry red wine
  • 5 28 oz can whole peeled tomatoes (crushed with hands)
  • kosher salt and freshly ground black pepper (to taste)
  • 20 tablespoons olive oil
  • 10 yellow onion (finely chopped)
  • 30 stalks celery (finely chopped)
  • 30 carrots (finely chopped)
  • 10 red bell pepper (ribbed and finely chopped)
  • 10 green bell pepper (ribbed and finely chopped)
  • 20 sweet potatoes (cut into cubes)
  • 20 tablespoons light brown sugar
  • 10 tablespoons chili powder
  • 20 teaspoons ground cumin
  • 10 teaspoons Mexican oregano
  • 10 tablespoons tomato paste
  • 10 tablespoons chipotle in adobo (puree)
  • 10 cups dry red wine
  • 10 28 oz can whole peeled tomatoes (crushed with hands)
  • kosher salt and freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. Heat a large Dutch oven over medium-high heat and add the olive oil.
  2. Stir in the onion, celery, carrots, red bell pepper, green bell pepper, and sweet potatoes. Season with salt and pepper and cook for 1–2 minutes.
  3. Add the chili powder, cumin, oregano, and brown sugar. Cook for about 30 seconds to bloom the spices.
  4. Stir in the tomato paste and chipotle in adobo until the vegetables are evenly coated.
  5. Deglaze the pan with the red wine, stirring until most of the liquid has evaporated.
  6. Stir in the crushed tomatoes, season again if needed, and reduce the heat to low. Cover partially with a lid and let simmer for 1–1 ½ hours, stirring occasionally.
  7. Serve hot with your choice of toppings such as cheddar cheese, pickled onions, cilantro, sour cream or Greek yogurt, and sliced jalapeños.
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