Recipe by RachelGrdn
This is my mom's vegetarian chili recipe, and I grew up loving it. I've had all kinds of chili, meat and meatless, and this is still the best. So easy to make, very filling, and perfect for a cold day. My roommate once ate a bowl when she had the flu and said she felt 80% better after the chili! Who knows what magical properties it has; I just know it's REALLY good!
Top Review by Rei
My fave vegetarin chilli recipe! Incredibly healthy and tastes gret. I always go heavier on the chilli powder, tabasco and pretty much all the other seasonings. I use canned sweet corn not frozen. Perfect for a chilli day, way better for a cold than chicken soup. Occasionally I try shredding the carrots to change up the texture a bit. Keeps very well in the frigde. When I'm in the mood for it, this is all I eat for days. Shreded sharp cheddar is a must have garnish.
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 1⁄2 teaspoon ground pepper
- 1 (28 ounce) can Italian-style tomatoes
- 1 (15 ounce) can red kidney beans or 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans
- 1 cup water
- 1 (15 ounce) can black beans
- 1 (6 ounce) can tomato paste
- 1 cup chopped carrot
- 1 tablespoon chili powder
- 1 -2 small zucchini, chopped
- 1 tablespoon dijon-style mustard
- 1 (10 ounce) box frozen whole kernel corn
- 1 teaspoon dried basil
- 3 -5 dashes hot pepper sauce
- 1 teaspoon dried oregano
Directions See How It's Made
- Sauté garlic briefly in a big Dutch oven or pot.
- Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.
- Drain each can of beans, rinse them, and add to the pot.
- Reduce heat and simmer, covered for 15 minutes.
- Stir in the carrots, corn, and zucchini and the hot pepper sauce.
- Simmer, covered for 15 minutes.
- Serve with grated cheese.
- Note: you can substitute other kinds of beans and canned corn for the frozen.
- Add more water or tomatoes if mixture is too thick.