A vegetarian chili recipe for folks who don't like vegetarian chili!
It's pretty damn tasty, and easy to make, too; once you've chopped up the ingredients, you're 90% done. Or at least 85% done. Give it a try and let me know what you think.
Vegetarian Chili Recipe Ingredients:
2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER, to taste
WATER as needed...add slowly
Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water--not too much--as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That's it man. If you can make it a day ahead, then you're lucky--chili aways taste best on the day after! But it's good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips--or all three--it's gonna be delicioso!
Give this vegetarian chili recipe a try and I bet you're gonna love it--and it's a healthy chili choice, too.
For more vegetarian comfort food, try this Gluten-Free Tofu Lasagna.