Easy Vegetarian Chili
This easy gluten-free vegetarian chili recipe serves six and takes only 15 minutes of prep time and 40 minutes of cook time.
Easy Vegetarian Chili
The ingredients include canned whole tomatoes, kidney or white beans, frozen corn, celery, peppers, carrots, onion, garlic, cumin, oregano, chili powder, chili flakes, oil, and salt. The recipe involves sautéing the vegetables and spices, simmering the tomatoes, adding the beans and corn, and seasoning to taste before serving.
Ingredients
- 2 cans 28 ounce whole tomatoes
- 2 cans Beans kidney or white
- 2 cups Frozen corn
- 3 stalks Celery diced
- 2 Peppers diced
- 2 Carrots diced
- 1 Large onion
- 4 Garlic cloves
- 2 tbsp Cumin
- 1 tsp Oregano
- 1 tbsp 1-3 Chili powder
- 1/4 tsp 1/4-2 Chili flakes
- 2 tbsp Oil
- 1 tbsp Salt
Instructions
- Heat oil in a large pot over medium – high heat.
- Add onion and saute for about 3 minutes.
- Add garlic and saute 1 minute more.
- Add spices and cook. Stirring for about 30 seconds.
- Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften.
- Add tomoatoes and their juice and bring to a simmer.
- Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes.
- Add beans and corn and let the chili return to a simmer.
- Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
- Serve on its own or topped with one (or all) of the delicious topping.
Subscribe
Login
0 Comments
Oldest