I’ve been promising this one for A WHILE and finally here it is! My favorite and easy vegetarian chili recipe! I swear I make this stuff and usually freeze half (I feel like chili is so good after it’s been frozen too!) but this makes so much which is great if you have a busy week coming up and are trying to eat at home as much as possible or have a big fam!
INGRIDENTS
- 2 tablespoons oil
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 1-3 tablespoons chili powder (more will be spicier)
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 1/4 – 2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
- 2 peppers, diced (I used 1 red and 1 yellow pepper)
- 2 carrots, diced
- 3 stalks of celery, diced
- 2 – 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 can of beans, drained and rinsed (I used kidney and black beans)
- 2 cup of frozen corn (you could use fresh but frozen is easy and works great)
- Salt to taste (you’ll need quite a lot)
- Optional toppings: feta, sour cream, cheddar cheese, cilantro, diced avocados or green onion. My personal fav is feta and avocado!
- 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!
This recipe was originally found on The Endless Meal and you can find it here!
