Another Vegetarian Chili Recipe

Name: Another Vegetarian Chili
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 1 medium sweet onion, chopped; 1 green bell pepper, chopped; 2-3 garlic cloves, minced; Jalapeno Pepper (quantity not specified in recipe); 1 tbsp olive oil; 1 (14.5 ounce) can crushed tomatoes, 1 (14.5 ounce) can diced tomatoes; 1 (15 ounce) can black beans, rinsed and drained; Pink Beans (quantity not specified in recipe, recipe uses kidney beans instead); 1 (15 ounce) can corn, drained (can substitute with equivalent frozen corn kernels); Carrots (quantity not specified in recipe); 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp dried Mexican oregano; Zucchini (quantity not specified in recipe); salt and pepper to taste; 1 (15 ounce) can kidney beans, rinsed and drained; 3 cups vegetable broth; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 1 vegetable bouillon cube (optional); fresh cilantro, chopped (for garnish, optional)

This award-winning vegetarian chili recipe is a culmination of years of perfecting the ultimate comfort food. Packed with bold flavors and hearty vegetables, it's the perfect warming dish for chilly fall and winter evenings. No beef? You won't miss it! Serve with your favorite rice for a complete and nutritious meal. This recipe is vegan and gluten-free!

Prep Time 20 mins

Cook Time 145 mins

Calories 328.5 kcal

Protein 32g

Rating 4.5 (12 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Another Vegetarian Chili

1 medium sweet onion, chopped
1 green bell pepper, chopped
2-3 garlic cloves, minced
Jalapeno Pepper (quantity not specified in recipe)
1 tbsp olive oil
1 (14.5 ounce) can crushed tomatoes, 1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
Pink Beans (quantity not specified in recipe, recipe uses kidney beans instead)
1 (15 ounce) can corn, drained (can substitute with equivalent frozen corn kernels)
Carrots (quantity not specified in recipe)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried Mexican oregano
Zucchini (quantity not specified in recipe)
salt and pepper to taste
1 (15 ounce) can kidney beans, rinsed and drained
3 cups vegetable broth
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 vegetable bouillon cube (optional)
fresh cilantro, chopped (for garnish, optional)

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How to Make Another Vegetarian Chili

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and bell peppers; cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more, until fragrant.
Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (optional). Cook for 1 minute, stirring constantly, to toast the spices.
Add crushed tomatoes, diced tomatoes, kidney beans, black beans, corn, vegetable broth, and vegetable bouillon. Bring to a simmer.
Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Season with salt and pepper to taste. Stir in the chopped cilantro before serving.
Serve hot, topped with your favorite chili toppings (such as avocado, sour cream, shredded cheese, or a squeeze of lime) and a dollop of vegan yogurt. Enjoy with brown or white rice!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

46g

Fat

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Healthy Main Dish Beans Vegetables Low Fat Vegan Vegetarian Chili Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Tomatoes 4 Hours Or Less