I love chili. Just about all kinds of chili. I tend to make to often because besides being something that stretches and feeds a lot of people on a budget, it is such a great comfort food. Today while I was reorganizing my cabinets, I noticed I had quite a few cans of beans. This is from one of two things: I had planned on making chili a few trimester, bought the beans, shoved them in my extremely disorganized cabinets and then never got around to making chili, only to do the same thing again when I wanted chili again, only to never make it. I also found everything else on hand to make chili except meat.
Once the idea of chili is in my head, I really want it, but I also hate spending money when I don’t need to, so I decided to make vegetarian chili.
Vegetarian Chili
:
Oil for the pan
1 red pepper, diced
1 jalapeno pepper, remove the seeds and diced
1 medium onion, diced
1 stalk celery
4 cloves garlic, diced
1 can of Chilies
1 cup vegetable stock
1 large can whole tomatoes. Can also use diced or crushed tomatoes
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
1 tablespoon ground cumin
2 tablespoons chili powder
Salt and pepper to taste
1 cup refried beans
Cheese to top with
Heat oil in a large stock pot. After dicing they peppers, onions, and celery sauté them in pot for 4 or 5 minutes. Add in the garlic and chillies. After a minute or two, deglaze with the veggie stock. Dice the tomatoes into tiny pieces. I prefer crushed tomatoes in mine, so when I have whole I aim to that when I dice. If I am using diced tomatoes, I cook it longer, at the end. Also add in the seasonings. Next add in he beans and corn. Cook for about 15 minutes, or longer. I like the trestle of a long cooked chili, so I will often cook mine for close to an hour, stirring often.
When it is done cooking, stir in refried beans. This is to thicken it up and give it a rich taste. I saw that trick on Rachel Ray and loved the idea. Cook for another 5 minutes.
Serve, topped with cheese.
Ingredients
- Oil for the pan
- 1 red pepper, diced
- 1 jalapeno pepper, remove the seeds and diced
- 1 medium onion, diced
- 1 stalk celery
- 4 cloves garlic, diced
- 1 can of Chilies
- 1 cup vegetable stock
- 1 large can whole tomatoes. Can also use diced or crushed tomatoes
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- Salt and pepper to taste
- 1 cup refried beans
- Cheese to top with
Instructions
- Heat oil in a large stock pot. After dicing they peppers, onions, and celery sauté them in pot for 4 or 5 minutes. Add in the garlic and chillies. After a minute or two, deglaze with the veggie stock. Dice the tomatoes into tiny pieces. I prefer crushed tomatoes in mine, so when I have whole I aim to that when I dice. If I am using diced tomatoes, I cook it longer, at the end. Also add in the seasonings. Next add in he beans and corn. Cook for about 15 minutes, or longer. I like the trestle of a long cooked chili, so I will often cook mine for close to an hour, stirring often.
- When it is done cooking, stir in refried beans. This is to thicken it up and give it a rich taste. I saw that trick on Rachel Ray and loved the idea. Cook for another 5 minutes.
- Serve, topped with cheese.
About Debi
I love vegetarian chili and this looks great. I have even made a version of it in a crock pot. I will try it with garlic and I do like it with refried beans.
Chili is a perfect dish for the winter. This would be great for a Superbowl party this weekend!
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