RCI-VG.004.1500.001
Vegetarian Bean Chili
This is a slightly different variation of a traditional Vegetarian Chili recipe. Many of the ingredients (beans, spices, vegetables) can be modified to meet your tastes. This recipe can be made in a stove top pot or in a crock pot.
Prep25 min
Cook75 min
Total100 min
Servings4
Difficultyintermediate
Ingredients
- onion1 mediumchopped
- garlic4 clovespressed or minced
- 2 Tablespoon
- carrots1 largefinely chopped
- red bell pepper1 unitchopped
- green/yellow/orange pepper1 unitchopped
- jalapeno pepper1 unitfinely chopped
- x 15 oz cans of beans2 unitcan be a mix of chickpeas, black-beans, kidney-beans, etc, drained
- 1 unit
- x 15 oz can of chopped tomatoes2 unit
- cayenne pepper1 Teaspoonchili powder or hot sauce add more to season to taste
- Worcestershire sauce1 Teaspoonor add more to season to taste
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 cook for 1 minute until fragrant, stirring constantly to avoid browning.
3
Stir in the finely chopped carrots, red bell pepper, green/yellow/orange pepper, and jalapeno pepper. Cook for 5–6 minutes, stirring frequently, until the vegetables begin to soften.
4
Add both cans of chopped tomatoes (with their juices) to the pot and stir well to combine.
2 minutes
5
Pour in the drained beans and corn, then add the cayenne pepper and Worcestershire sauce. Stir thoroughly to distribute the seasonings evenly.
6
Bring the chili to a gentle simmer over medium-high heat, then reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
18 minutes
7
Taste the chili and adjust seasoning as needed, adding more cayenne pepper, Worcestershire sauce, or other seasonings to achieve desired heat and flavor intensity.
8
Serve the chili hot in bowls, optionally garnished with diced onion, cilantro, lime wedges, or other preferred toppings.