Chili is a favorite comfort food. This basic vegetarian chili recipe is simple to make and really versatile. You can switch up the ingredients to suit your tastes- or what’s in your pantry. Plus, it cooks in about 30 minutes so you can get out of the kitchen quick.
Easy Vegetarian Chili
1 tablespoon canola or safflower oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 jalapeno chile peppers, seeded and chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes (do not drain)
1 can (15 ounces) garbanzo, pinto or black beans, rinsed and drained
1 cup water
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse salt
In large pot, heat oil over medium heat. Add onion, bell pepper, chile peppers and garlic; cook and stir 5 minutes until softened.
Add tomatoes, beans, water, chili powder, cumin and salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes until thickened. Top with your favorite chili toppings such as chopped raw onion and crushed tortilla chips.
Makes about 5 cups chili
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Slow Cooker Vegetarian Chili with Butternut Squash from Kingfield Kitchen