There is something so comforting about chili; especially during the winter months when we are cold and longing for sunshine. It has always been one of my go-to dishes. It’s simple, quick and flavorful –and- you can make enough chili to feed 4, 8 or 12, and the amount of work is almost the same; so it’s the perfect dish for serving large groups of people too! I like to make big pots of chili so I leftovers; which means no cooking the next day and possibly some freezer meals. A huge bonus to my Vegetarian Chili Recipe: I am a vegetarian and this dish is hearty enough that I don’t feel the need to create a separate meal for my husband and children. There is a lot of protein in beans! This dish is one of my family’s all time favorite recipes. I love it! My husband loves it. My children love it!! It’s a win, win, win win! 🙂
I must note: I do not measure any of the ingredients. I just add whatever veggies and beans my heart desires to the pot, and I make sure that I season every layer (very important)! This recipe is very versatile. You can change it up many ways to make it your own.
Let’s get started with what I used:
- 1 red onion
- 2 zucchini
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
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I used Light Red Kidney Beans, Great Northern Beans, and Garbanzo Beans. 1 can of each (drained and rinsed)
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3 cans of Chili Ready Diced Tomatoes with Onions
Lets start preparing:
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Coat the bottom of your stock pot with extra virgin olive oil.
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Rough chop the onions and add to the pot of EVOO. Season with Salt & Pepper.
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Cook the onions on low until transparent.
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While the onions are cooking, rough chop the rest of the veggies.
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Once the onions are transparent, add the remaining vegetables into the pan.
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Season this layer with salt, pepper and cumin.
- Let the veggies cook for about 5 minutes.
- Once the veggies cook for 5 minutes, add 3 cans of Chili Ready diced tomatoes.
- Add the entire can, juices and all. (If you like thick chili, you will probably want to drain the juices)
- Season this layer with salt, pepper and cumin
- Add all of the beans, drained and rinsed
- Season this layer with salt, pepper and cumin
- Give the entire pot a good stir
- Bring chili to a boil and reduce heat to simmer
- Cover the chili and let it simmer for about an hour
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Ladle into a bowl and add whatever you prefer: hot sauce, shredded cheese, sour cream, oyster crackers etc.
- I like to add shredded cheese, sour cream and a sprinkle of parsley for color
And there you have it: Vegetarian Chili. So easy, so quick, so versatile and SO good!! 🙂
I just made this last Friday and my entire family is ready for another pot! YUM!!
Let me know if you give this recipe a try.
I would love to know what you think.
You can comment below this post or find me on Facebook. 🙂
Happy Cooking!
xo
Colette
