Great Vegetarian Chili

Chili!!! The word itself solicits warm emotions. Easy to make, keep warm, and serve.  It is a favorite as the weather gets colder. Whether you like your chili mild, medium, or spicy, it can easily be adjusted to your liking. This chili is totally cholesterol free and is packed with nutrition. High in fiber, low in fat, but full of flavor, and Oh so delicious!

Ingredients:

2 tablespoons olive oil

1 cup chopped red onion

1 cup chopped yellow onion

3 large garlic cloves, minced

1 cup chopped green pepper

1 cup chopped red pepper

1 teaspoon cumin

1 teaspoon oregano

1/8 teaspoon cayenne

1 teaspoon red paprika

1 jalapeño, petite cut

20 oz crushed tomatoes

2 cups vegetable stock  (click here for vegetable stock recipe)

1 cup black beans

1 cup red kidney beans

1 cup cannellini beans

1 cup pinto beans

1 cup garbanzo beans

1 bay leaf

2-3 teaspoons salt

2 teaspoons fresh lime juice (optional)

Green onion (garnishing)

Cilantro (garnishing)

 

Instructions:

In a medium size pot add olive oil and onions.  Sauté the red and yellow onion until slightly soft.  Add the minced garlic, green pepper, red pepper, cumin, oregano, cayenne, paprika, jalapeño and cook for a couple of minutes.  Pour in the crushed tomatoes, vegetable stock, black beans, red kidney beans and cannellini beans.

In a food processor pulse the pinto and garbanzo beans together into a rough chunky texture and add it to your chili with a bay leaf.  Cover and simmer for 30 minutes, stirring occasionally.  Once the chili is done cooking, remove the bay leaf and salt to taste (2-3 teaspoons) and add the lime juice.  Garnish with green onion, cilantro, or parsley.  Enjoy!

 

Notes:  Chili is very forgiving.  Have fun with this recipe.  This is my favorite bean combination, but you can mix and match as you see fit.  I like to make it easy and use canned beans.   You can substitute water for the stock, but stock gives it an extra boost of flavor!

 

 

4 Replies to "Great Vegetarian Chili"

  • comment-avatar
    Gayle
    November 3, 2016 (1:55 pm)
    Reply

    Anii, haven’t been able to watch your video’s in 5 months, so I have a lot of catching up to do. The view of the mountains and fall colors is stunning….thanks for that. We tell everyone that New England has the most beautiful fall display.
    The chili looks amazing! Can’t wait to try it. Chili and soups are our favorite as the temp dips, regret to say though that is is 85 degrees here in Arkansas on November 3, 2016. BUT, I am going to make the chili……enuff typing “Let’s get watching’ all the video’s I’ve missed.
    Tante Gayle

    • comment-avatar
      Ani
      November 7, 2016 (7:25 pm)
      Reply

      You are the best, Tante Gayle! Thank you so much for watching all of my videos! Your support means so much to me:)

  • comment-avatar
    Stefanie Dodson
    March 3, 2017 (11:06 am)
    Reply

    I’m about to make this today!!! I’m really looking forward to it. I recently had a chili at someone’s house that made me want to make some for my family. Today is the day. But enough talking, let’s get cooking!!!!! Lol! 😉

    • comment-avatar
      Ani
      March 8, 2017 (8:46 am)
      Reply

      You brought a smile to my face, Stefanie! Hope you enjoyed the chili!


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