The Best Vegetarian Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 TB olive oil
1 medium onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 TB chili powder
1 TB ground cumin
1 tsp ground cinnamon
2 TB oregano
2 tsp ground coriander
3 TB tomato paste
2 green bell peppers + 2 red (or yellow) bell peppers, seeded and chopped
2 cans (14.5 oz each) fire roasted tomatoes, with juices
4 cups vegetable broth
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) white beans, drained
1 can (14oz) garbanzo beans, drained
1 can (14 oz) corn kernels, drained
2 (12 oz each) packages vegetable burger crumbles
kosher salt and freshly ground black pepper
Optional Garnishes: shredded cheddar cheese (vegan if desired,) cilantro, avocado, limes
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Directions: |
Directions:For Stovetop: In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes. Add beans and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes. Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
For Slow Cooker: Add all ingredients into slow cooker. Cover and cook on Low for 6 hours. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:70 minutes |
Personal
Notes: |
Personal
Notes: This chili is even better the next day, so if you can make it the day beforehand, please do! If you don’t prefer to use vegetable burger crumbles, simply substitute with more beans or grains instead.
Often served with honey cornbread muffins.
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