Vegetarian Chili
This recipe for meatless chili will amaze you with its deliciousness! Prepare as vegetarian or vegan chili.
Yield: 6
Materials
- 2 tablespoon avocado oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 jalapeno seeded and diced
- Kosher salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- 2 tablespoons chili powder plus more to taste
- 1 teaspoon smoked paprika
- 1 28 oz or so can diced tomatoes You can use 2 varieties such as crushed diced or a tomato chili starter
- 3 tablespoons tomato Paste
- Worcestershire sauce to taste for vegan use soy sauce or vegan substitute
- Tabasco sauce to taste
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can corn drained
- 1 cup vegetable stock
- Juice of 1 lime
Instructions
- In a big saucepan, add oil and sauté the celery, carrots, onions, and jalapeño. Add pepper and salt for seasoning. Simmer for 8–10 minutes.
- Add the paprika, cumin, chili powder, and red pepper flakes and stir. Simmer for one minute.
- Stir together the tomatoes and tomato paste after adding them.
- To taste, add a few dashes of Tabasco sauce and Worcestershire sauce (or soy sauce, if vegan). Mix everything together.
- After the chili reaches a simmer, mix in the beans, corn, and veggie stock.
- After bringing to a simmer, cook until thickened, about 20 minutes. Taste and adjust the spices.
- After taking off the heat, add the fresh lime juice.
- Arrange the ingredients in bowls and top with shredded cheddar or pepper jack cheese (or vegan substitute), pickled jalapenos, tortilla chips, sour cream, and scallions, if like.
Notes
Add any toppings you choose to the dish: scallions, chives, jalapenos, shredded cheese, red pepper flakes, sour cream, or a substitute for sour cream, etc.