Vegetarian Chili

Vegetarian Chili

The temperature outside has dropped quite a bit the last few days and we had the first night frost.

The need for cosiness brings all the wonderful fall and winter dishes we love to my mind.

One of my favorites is a healthy and hearty vegetarian chili loaded with beans and spices that’ll warm you up. It’s an awesome dish for the weekend when we spend the whole day outside. We just warm up a bowl of chili and garnish with everyones favorite toppings. Heavenly!

Ingredients 

2 tablespoons olive oil 

1 small onion (diced)

1-2 cloves garlic (minced)

1 carrot (diced)

1 red or yellow bell pepper (diced)

2 cans (400g each) diced tomatoes

1 can (400g) kidney beans

1 can (400g) black beans

1 can (400g) cannellini beans

1 can (200g) black-eyed peas

1 small can ( size 1/2 cup) corn

1 1/2 cups veggie broth

1 bay leaf

Spice mix

2 tablespoons chili powder

1/2 teaspoon dried cilantro

1/2 teaspoon dried oregano

1/2 teaspoon smoked Salt

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/2 tablespoon sugar 

Toppings

Sour cream, cheddar cheese, fresh cilantro, chives, avocado, tortilla chips, baguette

How to cook the vegetarian chili

Heat the oil in a large pot or Dutch oven and simmer the diced onions for 2-3 minutes. Add the diced carrot, minced garlic and diced bell pepper and cook for about 5 minutes, stir occasionally. 

Prepare the spice mix. Combine all the spices (chili powder, cilantro, oregano, salt, cumin, paprika, Pepper and sugar) into a small bowl and set aside.

Drain and rinse your beans.

When your veggies are tender add the spice mix and stir well to cover all your vegetables. Cook for a minute but be careful not to burn.

Add the diced tomatoes and stir. Now stir in the beans, corn and veggie broth and add the bay leaf.

Adjust the heat to maintain a gentle simmer for 30 minutes with the lid on. Stir occasionally.

To thicken the chili, remove 1-2 cups of the chili, transfer to a bowl and blend with an immersion blender. You can also use your blender or smoothie maker, but ensure the lid is closed.

Once your mixture is smooth, pour it back into the chili and stir to combine. 

Let simmer for another 2-3 minutes and season to taste.

Now you can garnish the chili with everyones favorite toppings.

Veggie Chili garnished with sour cream, cheddar cheese and fresh cilantro. Served with baguette.

Storing and to reheat

You can store the cool chili in a sealable container in the fridge for 4 days. To heat up leftover chili on the stove top, turn on the cooktop to medium heat and stir the chili constantly while reheating. If the chili is too thick, add a little bit of water.

If you try this recipe and love it, please leave a comment below. Tag me on Instagram @luckyloreleyy

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