vegetarian chili

Vegetarian Chili

This vegetarian chili recipe is a hearty, flavor-packed dish that combines a variety of beans, vegetables, and spices, simmering together to create a rich, satisfying meal. It's a warm, comforting bowl of goodness, perfect for anyone looking to enjoy a meat-free version of this classic, spicy comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 large white onion chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery chopped
  • 2 green bell peppers chopped
  • 2 jalapeno peppers chopped
  • 3 cloves garlic chopped
  • 2 4 ounce cans chopped green chile peppers, drained
  • 3 28 ounce cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 15 ounce can kidney beans, drained
  • 1 15 ounce can garbanzo beans, drained
  • 1 15 ounce can black beans
  • 1 15 ounce can whole kernel corn

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
  • Cook and stir until onion is tender.
  • Then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
  • When vegetables are heated through, reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot.
  • Season chili with chili powder and pepper.
  • Stir in the kidney beans, garbanzo beans, and black beans.
  • Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Notes

Use as a main course or on the side with a sandwich. We love to add chopped avocado on top before serving.
Keyword chili, vegetarian chili
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