Cooked - Vegetarian Chili Recipe (easy To Make With Lots Of Veggies)

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Vegetarian Chili Recipe (easy To Make With Lots Of Veggies)

6.0

2 tablespoons cooking oil

1 large onion (diced)

4 cloves garlic (finely minced)

1-3 tablespoons chili powder (more will be spicier)

2 tablespoons ground cumin

1 teaspoon oregano

¼ - 2 teaspoons chili flakes (the more chili flakes the spicier it will be)

2 medium bell peppers (diced)

2 medium carrots (diced)

3 medium celery stalks (diced)

2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)

2 15-ounce cans of beans (drained and rinsed - like kidney and white beans)

2 cups frozen corn (you could use fresh but frozen is easy and works great)

Sea salt (to taste -I like about 2 teaspoons)

Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados, or green onion

Heat the oil in a large pot over medium-high heat. Add the onion and sauté for about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chili powder, cumin, oregano, and chili flakes and stir.
Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add the 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. Season generously with sea salt.
Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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