Chili doesn’t need to be meaty to be hearty and delicious.This vegetarian chili is a high protein, meatless, one pot dish – perfect for cold weather!
Chili doesn’t need to be meaty to be hearty and delicious. This vegetarian chili is high in protein, meatless, one pot dish – perfect for the cooler weather. This easy chili recipe uses an array of vegetables like red peppers, onions and carrots, and different varieties of beans including pinto beans, kidney beans and black beans.
Host Colombe Jacobsen suggests pre-preparing all ingredients before you are ready to combine and make the vegetarian chili. Including as many vegetables as possible in your chili is an important part of a heart healthy diet as adding vegetables to any dish will give you a lot of additional fiber, antioxidants and phytonutrients.
Colombe first demonstrates how to quickly chop a red pepper. All you need to do is cut off each end, then open up the pepper, then cut away the inside to create a flat ribbon of pepper. Then chop the pepper into small pieces suitable for a bite of chili.
Then, Colombe rough chops the cilantro. The cilantro serves as a nice bright garnish to the vegetarian chili, and also boosts up the flavor.
Now, you are ready to begin sautéing the vegetables for the base of the vegetarian chili. First, place olive oil, onions, carrots and garlic in the pan. Garlic is great for flavor, but it is also really great for your immune system. Colombe also adds a nice spice blend of oregano, cumin, coriander, chili, and cinnamon to the base of the chili. These spices really help to kick up the flavor for this vegetarian chili recipe.
Once all the vegetables are soft, add all the bean varieties to the pot. Using different varieties of beans really adds to the dimension of your chili. If you use canned beans for this chili recipe, make sure you rinse then thoroughly so you get any added sodium off the beans.
Then add your canned tomatoes and a few cups of water. Then, cover the chili, bring to a boil then let simmer for about 15 minutes.
To add the finishing touches to this easy vegetarian chili recipe, sprinkle in the fresh cilantro and some lime juice. Then in your bowl, add some Greek yogurt in place of sour cream, a small sprinkle of cheddar cheese and some additional cilantro and lime juice to taste.
This easy vegetarian chili is perfect to warm up any cool day! Enjoy!
- 1 large onion, (1 ½ cups) chopped
- 3 carrots, peeled, thinly sliced
- 2 bell peppers, seeded, chopped
- 1 head of garlic, peeled and minced
- 1-teaspoon sea salt
- ¼-teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoons dried oregano
- 1 (28-ounce) can crushed tomatoes low sodium or no salt added
- 1 15-ounce cans black beans, rinsed, drained low sodium or no salt added
- 1 15-ounce cans kidney beans, rinsed, drained low sodium or no salt added
- 1 15-ounce can pinto beans, rinsed, drained low sodium or no salt added
- 3 cups water
- ¼ cup lime juice, juice of 2 limes
- 3 tablespoons olive oil
- Grated reduced-fat cheddar cheese
- Pickled jalapenos
- 1 bunch cilantro, cleaned and chopped
InstructionsIn a large heavy bottomed pot, heat the olive oil over medium low heat. Add the onions, bell peppers, carrots, garlic and salt and sauté about 10 minutes. Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes. Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes. Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes. Stir in the lime juice and add salt if needed. Sprinkle each serving with grated cheese, pickled jalapenos and cilantro. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.