Absolutely Fabulous Vegetarian Chile
Difficulty Level: Easy
If you need some hearty food for a potluck, baseball or football party AND have vegetarians in your crowd – this is your dish. Break out your soup pot. Even though this vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. It makes for a hearty midweek meal or meatless Monday – then freezes leftovers in meal-sized containers for ready-to-eat meals in the future. Once the chopping is done – this comes together fast.
|The healthy stuff that goes into the chile|
- 2 Tb vegetable oil
- 1 C chopped scallions
- 1 C chopped celery
- 1 Red pepper, seeded and diced
- 2 large garlic cloves, minced
- 16oz – 28oz canned diced tomatoes, pending personal preferences
- 1 Tb chili powder
- 2 tsp ground cumin
- ¾ tsp salt
- 1 small can diced green chilies (Hatch if you can find them)
- 1-15oz can drained, rinsed pinto beans
- 1-15oz can drained, rinsed small white beans
- 1-15oz can drained, rinsed black beans
- 1box (10 oz) frozen corn kernels, thawed
- 2 ½ C veggie broth
- Cayenne Pepper - optional
- Garnishes, optional: ½ C
chopped cilantro, sour cream or Greek yogurt, grated cheese – cheddar or
Heat vegetable oil in large pot over medium heat. Add scallions, celery, red pepper and garlic. Cook until softened, about 8-10 minutes. Stir in tomatoes, chile powder, cumin, salt and green chilies and cook for 2 minutes. Add beans, corn and veggie broth and bring to a boil. Simmer for 20-30 minutes. Taste and adjust seasoning. Add cayenne if you want and like more heat.
Serve in bowls, garnish as desired with cilantro, sour cream or yogurt and grated cheese if you wish.
I love serving this with cornbread – look for my favorite coming soon: Sweet Corn Bread Pudding – for the perfect accompaniment.