Easy Vegetarian Chili Recipe
Try this Easy Vegetarian Chili Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 2 tablespoons oil
- 2 carrots, diced
- 1 teaspoon oregano
- 1 large onion diced
- 3 stalks of celery diced
- 2 large 28oz cans of whole tomatoes and their juice (use y
- 2 can of beans drained and rinsed (i used kidney and whi
- 2 cup of frozen corn (you could use fresh but frozen is
- 2 peppers, diced (i used 1 red and 1 yellow pepper)
- 4 cloves of garlic finely minced
- 2 tablespoons of cumin
- 1-3 tablespoons chili powder (more will be spicier)
- 1/4-2 easpoonsof chili flakes (the more chili flakes the
- salt to taste (you'll need quite a lot)
- optional: 1/4 cup prawn stock (you won't taste it
- optional toppings: sour cream cheddar cheese, cilantro, diced avocados or green onion.
- Carbohydrate 6.79856391532103 g
- Cholesterol 0 mg
- Fat 18.1149880504033 g
- Fiber 1.52642961616593 g
- Protein 0.754146262134506 g
- Saturated Fat 2.36167270548009 g
- Serving Size 1 1 -8 serving (90g)
- Sodium 19.0658248250332 mg
- Sugar 5.2721342991551 g
- Trans Fat 0.896228905917804 g
- Calories 188 calories
Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.Generously salt to taste.Serve on its own or topped with one (or all!) of the delicious toppings.Enjoy!
