Now that the weather is getting cold, it’s 100% appropriate to make one of my favorite foods: chili! While I love a good meaty chili, this one is different because it is vegetarian. Don’t worry, the absence of meat does not take away from this dish. It’s hearty, full of flavor, and truly satisfying.
Vegetable chili is one of my favorite winter foods! Hearty, full of flavor, and truly satisfying.
- 2 tablespoons oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 carrots diced
- 2 garlic cloves minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- ½ teaspoon coriander optional
- 1/8 teaspoon cayenne optional
- Salt and pepper to taste
- 1 28 ounce can whole or diced tomatoes
- 1 can black beans drained
- 1 can white northern or navy beans drained
Heat oil in large pot over medium heat. Add the diced onion, bell pepper and carrots. I would add a sprinkling of salt. It helps the onions release liquid, so they don’t burn as they cook. Saute for about 10-15 minutes or until the onions become tender. Add the minced garlic and continue cooking for 1-2 minutes. Add the seasonings and continue cooking for 1 minute. Add the beans and tomatoes. If you use whole tomatoes, take your mixing spoon and push down on the tomatoes so they break down a bit. Just a warning – they will squirt! Bring to a low boil, reduce heat and simmer for 45 minutes. Taste for seasoning.
Serve with sour cream, cheddar cheese, and saltines.