Easy Vegetarian Chili

This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal. | vegan + gluten-free #Beans #kidneybeans #recipes #mexican

The one thing you need to know about this (or any) vegetarian chili recipe, is that you want to salt it well. Salt helps bring out the flavor as well as create a feeling of depth that can sometimes be lacking in vegetarian recipes. Don't be shy with the salt shaker.
I absolutely LOVE sitting down to a bowl of this chili because it's not only delicious, it's so healthy for you, too. There are so many veggies in here that you have to feel good eating it.

I always make my chili super spicy, but you don't have to. That's the thing about this chili, you really don't ‘have to' do anything. It's essentially just a bunch of veggies, some beans, and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans by adding a different kind or a few different kinds of beans. This chili recipe is extremely flexible and can be used as a guide for making many different vegetarian chilies.

Easy Vegetarian Chili , By Cook Health Coverage .

This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal. | vegan + gluten-free #Beans #kidneybeans #recipes #mexican

Total time: 55 minutes
Servings: 6-8 Servings

Ingredients :

• 2 tablespoons oil
• 1 large onion, diced
• 4 cloves of garlic, finely minced
• 1–3 tablespoons chili powder (more will be spicier)
• 2 tablespoons of cumin
• 1 teaspoon oregano
• 1/4 – 2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
• 2 bell peppers, diced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 2 – 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
• 2 – 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)
• 2 cup of frozen corn (you could use fresh but frozen is easy and works great)
• Salt, to taste (I like about 2 teaspoons)
• Non-veg option: 1/4 cup prawn stock (you won't taste it specifically but it will add richness to the dish)
• Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.

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.
• Enjoy!
•