This vegetarian chili is easy, delicious and hearty enough to please meat eaters. It’s filled with fiber, protein and phytonutrients, and it freezes well. It’s great to have on hand for the next polar vortex/PAX storm – if one’s headed your way.
Ingredients for Hearty Vegetarian Chili
- 2-3 tablespoons olive oil
- 1 medium/large yellow or red onion, diced
- 2 stalks celery, diced
- 1-2 large carrots, diced
- 3-4 fresh garlic cloves, minced
- 2 peppers (red, orange, yellow or green, your choice), seeded and diced
- 1-2 tablespoons chipotles in adobo sauce, finely chopped
- 2 teaspoons ground cumin (or cumin seed)
- 1 tablespoon chili powder
- 1 teaspoon ground turmeric, optional (natural anti-inflammatory, does not interfere with flavors)
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 1 28-ounce can diced tomato with liquid (not in puree)
- 1 can each of kidney beans, black beans and garbanzos, drained and rinsed.
- corn (I used fresh Whole Foods non-GMO and cut it off cob, but you can use 1 can of corn or frozen corn (not creamed corn)
Method for Preparing Vegetarian Chili
- Assemble ingredients
- Heat heavy bottomed stock or soup pot to medium high heat, add olive oil to cover lightly.
- Add onions and sauté until they begin to soften.
- Add celery, carrots and peppers and cook until they start to soften a bit.
- Add minced garlic, chipoltes and dried spices, cook and stir until flavors are released.
- Add tomatoes, beans and corn, stir and bring to low simmer. Adjust heat if necessary to lower temperature.
- Cover and cook for 15-20 minutes until vegetables are soft. Taste and adjust seasoning as necessary.
- Serve alone or over rice, with grated cheese or sour cream.
- Eat and Enjoy!