Vegetarian Chili
Vegetarian Chili!
This healthy vegetarian chili could not be easier to make! I find myself relying on it time and again when I want a homemade meal with minimal work required. A staple dinner recipe in the home of Chocolate-Covered Katie, the chili takes just a few minutes to prepare and yields a ton of food!
For more recipes like this one, see Over 50 Healthy Meal Ideas – Recipes for Breakfast, Lunch, and Dinner
I know it’s not dessert…
But hopefully you will forgive me if you make this vegetarian chili for yourself and see how easy and delicious it is.
Vegetarian Chili – Quick & Easy
- 1 large onion, diced
- oil or oil spray for sautéing
- 1 can black beans, drained and rinsed (or 1 1/2 cups cooked beans)
- 1-2 cans garbanzo beans or beans of choice, drained and rinsed (or 1 1/2 to 3 cups cooked beans)
- 4 cups vegetable broth
- 2 1/2 cups fresh or frozen corn
- 2 14-oz cans fire roasted diced tomatoes (I use Muir Glen)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 4 medium carrots or zucchini, chopped small
- optional, hot sauce to taste (I always add some)
- optional garnishes such as sliced avocado, tortilla chips, etc.
Sauté the onion in oil or spray until translucent. If cooking on the stovetop: add all ingredients to a large pot and cover and bring to a boil. Once boiling, lower to a simmer and cook (covered) about 30 minutes or until the carrots or zucchini are tender. Alternatively, you can add the sautéed onion and all other ingredients to a crock pot and cook on low until vegetables are tender. Add garnishes and hot sauce at the table if desired. This recipe freezes well!
