RCI-SP.003.0719.001
Vegetarian Chili
Vegetarian Chili from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain Cook Time: Approximately 30 minutes Serves: 6
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- onion1 mediumchopped
- garlic4 clovespressed or minced
- 1 Tablespoon
- carrots2 mediumfinely chopped
- tomatoes2 mediumchopped
- cans black beans2 15 ozdrained
- cayenne pepper1 pinchchili powder, or chili seasoning mix
- parsley1 Tablespoonfreshly chopped or dried flakes
Method
1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring frequently until softened and fragrant, about 3-4 minutes.
2
Add the finely chopped carrots and cook for another 3-4 minutes, stirring occasionally to combine with the aromatics.
3
Stir in the chopped tomatoes and cook for 2 minutes to release their juices and break them down slightly.
4
Add the drained black beans and cayenne pepper (or chili powder/chili seasoning mix), stirring well to distribute the spices evenly throughout the pot.
1 minutes
5
Reduce heat to medium-low and simmer the chili uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
22 minutes
6
Taste and adjust seasoning as needed, adding more cayenne pepper or chili seasoning if desired. Stir in the fresh or dried parsley just before serving.
1 minutes
7
Divide the vegetarian chili among four bowls and serve hot.