Vegetarian food to me up till this point has been pretty bland (plain steamed veggies) or super unhealthy (fried anything). This chilli is very satisfying and filling, and has the benefit of being healthy and delicious! The colors are gorgeous in the pot also. Sub in your favorite vegetables or beans to suit your taste or the season, or indeed, add meat, though I can't see you would need any animals here. I use Chugwater Chilli Mix (a spice mix with chili powder, garlic, spices and masa harina - try it if you can it is FABULOUS) but have tried to recreate the seasonings here. I am not insane by suggesting 1 can crushed tomatoes and 1 can whole, I just like the texture of the whole tomatoes better. The crushed tend to be too runny for my taste. Use one or the other, if that is all you have. All measurements are approximate.
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Units: US | Metric
- 1 tablespoon olive oil (just to coat bottom of pan)
- 2 small onions, chopped
- 2 fat garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 2 carrots, grated
- 1 small zucchini, chopped
- 1 (12 ounce) can corn
- 2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1 teaspoon paprika
- 1 pinch cinnamon
- red pepper flakes (optional)
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can whole tomatoes with juice
- 2 (14 ounce) cans red kidney beans
- 1Coat bottom of stockpot with oil.
- 2Add onions, garlic, peppers, carrots, zucchini, and corn to the oil and stir to coat.
- 3Sauté veggies till soft, stirring occasionally, about 10 minutes on medium high.
- 4Add spices to the veggies and stir to coat. Let cook for a minute.
- 5Add both kinds of tomatoes and the beans to the pot. Fill one of the cans with water and add that to the pot.
- 6Give it a good stir. Check the seasonings and adjust if needed.
- 7Leave it alone for at least 30 minutes to cook; longer is better. If cooking longer, reduce heat to low and let it simmer the day away on the stove.
- 8Tastes even better the next day! This could probably be adapted for crock pot cooking or OAMC also.
- 9Serve with sour cream, cheese, bread, whatever you like.
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Nutritional Facts for Easy-To-Get-Your-5-A-Day Vegetarian Chilli
Serving Size: 1 (322 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 321.1
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 252.0 mg
- Total Carbohydrate 58.8 g
- Dietary Fiber 15.7 g
- Sugars 7.7 g
- Protein 16.8 g