My Favorite Vegetarian Chili Recipe
By: Dominica Reid
Cold winter days are for getting cozy on the couch with warm fuzzy blankets, a glass of wine, and comfort food. Today’s comfort food recipe is my all time favorite and go-to Vegetarian Chili recipe. I love cooking this dish, not only is it super healthy and easy to make, but it makes enough food for me and Caleb to have leftovers a few days in a row. So naturally this is a win a win situation.
2 tablespoons extra-virgin olive oil
1/2 onion chopped
1 bell pepper seeded and chopped into 1 inch cubes
3 cloves of minced garlic
1 tablespoon of chili powder
2 teaspoons of salt
1 teaspoon of grounded paprika
1 teaspoon of dried oregano
1 (5.5 ounce) can of tomato paste
1 (28 ounce) can of diced tomatoes
2 tablespoons of lime juice
1 (15 ounce) can of black beans
1 (15 ounce) can of kidney beans
1 (8 ounce) package of vegan crumbles ( I use
3/4 cup of water
In a large pot add the 2 tablespoons of extra virgin oil, chopped bell peppers, onions, the chili powder, salt, oregano, and minced garlic. Sautè it for 8 to 10 minutes on medium heat. Then mix in the tomato paste, followed by the diced tomatoes, lime juice, beans, and crumbles. Lower the heat and let it cook for 25 to 30 minutes.
I love adding extra ingredients to my chili once it’s done cooking. My favorite toppings are shredded cheese, avocados, and cilantro, yum! I also love adding Tostitos Scoops and corn bread as side items. Of course this takes away from keeping it healthy, so if you just want a healthy meal leave out the Tostitos and cornbread.