Southwestern Vegetarian Chili

Southwestern Vegetarian Chili


 

Southwestern Vegetarian Chili

Black beans, cumin and three types of pepper bring an interesting heat to this Southwestern Vegetarian Chili that’s perfect for game day! Serve your fave toppings on the side, and watch everyone build their own edible masterpiece~

We all have a few recipes so exceptionally pleasing that we can honestly say, everyone that has ever tried it…. “LOVES IT!” This is exactly one of those, always a crowd pleaser, even though it’s made without meat.

I’ve even made and served this when hosting a booth at a craft show. Most came back for seconds. Many asked how they could get their hands on more of it! 

Southwestern Vegetarian Chili

This is an excellent chance to bring a fantastically easy, tasty and nutritionally loaded vegetarian dish to your table. Totally freezable, it’s also changeable using different beans. Come to think of it… do the same with other veg. Use different colour bell peppers, add mushrooms, zucchini… many would be great additions/substitutions. If you really want to ‘sneak’ some veg into your unsuspecting loved ones… grate, and add them! Carrots. Zucchini. I bet cauliflower would be good…

Southwestern Vegetarian Chili

That trick always makes me think of my sister-in-law Lisa, who sneaks grated carrots into the most unsuspecting recipes, including her delicious meatloaf. Nobody can tell, but they’re healthier for it. How’s that for an awesome kitchen trick!

This recipe will give just a mild hit of heat, albeit an interesting one. If you prefer it hotter, please (please) remember that too much heat is not to everyone’s taste; you can always serve extra on the side~

Southwestern Vegetarian Chili
Serves 6
Perfect for game day, this veggie chili boasts a lot of nutrition & taste. Serve with your fave toppings on the side and let everyone go to town!
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 tablespoon olive oil (more may be needed to sauté the veg)
  2. ½ medium onion, diced
  3. 1 clove garlic, minced
  4. 2 teaspoons cumin
  5. 2 teaspoons ground coriander
  6. 1 teaspoon chipotle powder (gives a friendly heat, but not scorching)
  7. 1 teaspoon chili powder
  8. 1 teaspoon smoked paprika
  9. 1 green bell pepper, seeded & diced
  10. 1x 28 oz can whole tomatoes, crush with your hands
  11. 398 ml (1x med can) tomato sauce
  12. 1x 19 oz/540 ml can black beans, drained & rinsed
  13. 1x 19 oz/540 ml can mixed beans, drained & rinsed
  14. 1 teaspoon Kosher salt
  15. 1/2 teaspoon freshly ground pepper
Instructions
  1. In a large heavy bottomed pot over medium high, heat the oil.
  2. Add the onion, bell pepper & a sprinkle of salt & pepper; sauté for about 10 minutes, stirring occasionally.
  3. Push the veg around the sides of the pot, and add the garlic, cumin, coriander, chipotle powder, chili powder & paprika, stirring for a couple minutes or until fragrant. (If the pot seems dry, add a little more oil.)
  4. Add the crushed canned tomatoes & juice, tomato sauce, drained beans and remaining salt and pepper. Bring to the boil, then turn down to a simmer and cook covered for 20 minutes.
Notes
  1. *This also freezes very well!
farm girl city chef http://www.farmgirlcitychef.com/