This delicious Easy Vegetarian Chili Recipe go-to, one pot dinner. It's full of healthy vegetables and is so easy to make.
Ingredients
2 tbsp(s)
Coconut oil
(or use water)
1 large
Yellow onion
(diced)
4 clove(s)
Garlic
(finely minced)
3 tbsp(s)
Chili powder
((more will be spicier))
2 tbsp(s)
Cumin
1 tsp(s)
Oregano, dried
1/2 tsp(s)
Hot pepper (chili) flakes
((the more chili flakes the spicier it will be))
2 medium pepper(s)
Green bell pepper
(diced)
2 medium
Carrots
(diced)
3 medium stalk(s)
Celery
(diced)
2 large
Whole tomato, canned
(28-ounce cans and their juice (use your hands to roughly crush)
2 can(s) (15 oz)
Red kidney beans, canned, drained
(or use white beans)
2 cup
Frozen yellow corn kernels
2 tsp(s)
Salt
(to taste)
Instructions
Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Generously salt to taste.
Serve on its own or topped with one (or all!) of the delicious toppings:
Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
