RCI-SP.003.0708.001
Ultimate Vegetarian Chilli
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- 1 medium
- 4 cloves
- Mushrooms chopped1/2 pound
- Cauliflower pieces2 cups
- Potato peeled and diced1 large
- 1 large
- 2 large
- 3 cups
- plum tomatoes -- (28 oz) chopped1 canincluding liquid
- kidney beans -- (15 oz)2 cans
- celery -- chopped2 stalks
- 1 cup
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- 1 1/2 teaspoons
- 1/8 teaspoon
- 2 tablespoon
Method
1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally.
2
Add the minced garlic to the pot and stir continuously for about 1 minute until fragrant, being careful not to burn it.
3
Add the chopped mushrooms, diced potato, chopped green pepper, and chopped carrots to the pot. Stir well to coat with oil and cook for 5 minutes, stirring occasionally.
5 minutes
4
Stir in the cumin, chili powder, paprika, and cayenne pepper, coating all the vegetables evenly. Cook for about 1 minute to bloom the spices.
5
Add the tomato paste and stir until it's well combined with the vegetables and spices, about 1-2 minutes.
2 minutes
6
Pour in the chopped plum tomatoes with their liquid and the tomato juice. Stir to combine all ingredients thoroughly.
7
Drain and rinse the kidney beans, then add them to the pot along with the cauliflower pieces, corn kernels, and chopped celery. Stir well.
8
Season with salt and stir to distribute evenly throughout the chilli. Bring the mixture to a boil over medium-high heat.
9
Reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
32 minutes
10
Taste the chilli and adjust seasoning as needed with additional salt, chili powder, or cayenne pepper. Serve hot in bowls with desired toppings.