I started making vegetarian chili because chili has always been a favorite of ours, but with ground beef it wasn't a super healthy thing to be eating frequently. We tried Turkey chili, but it wasn't fabulous. So I took one more crack at "Healthy Chili" this time Vegetarian . . . and it was AH-MAZING! We both enjoyed so much, way more then regular beef chili!
I know your scoffing at that last sentence, but honestly I've been making vegetarian chili once a week for the last 3 or 4 months! We NEVER made beef chili that often! I Hope you'll give it a try it's truly delicious!!!!
1/2 large yellow onion, peeled and finely diced
1 large carrot, peeled and diced
1 rib Celery, diced
1/2 large red bell pepper, seeds and ribs removed, diced
2 cloves garlic, peeled and minced
1 jalapeno sliced into large rounds (seeds and all).
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes (we like spicy chili so feel free to omit this if you don't)
1/4 teaspoon freshly ground black pepper
1 – 28-ounce can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 – 14-ounce can white kidney beans, rinsed and drained
1 – 14-ounce can Red kidney beans, rinsed and drained
Big pinch coarse salt
1) Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Stir to combine.
2) Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 40 minutes.
3) Stir in the tomato paste and cook for 10 more minutes.
Top with a bit of sour cream, some shredded cheddar cheese and some sliced scallions!! YUMM!
So Yummy!!! Anyone else have an amazing vegetarian recipe?? We're always searching around for great veggy recipes!!