Chili Recipes my favorite Vegetarian Chili Recipe with no oil and not much fat. We do a lot of couples cooking in our kitchen and we were looking to make something that wasn’t to complicated plus we wanted it to be healthy for my Meatless Monday post. We serve this Vegetarian 3 Bean Chili over rice or quinoa and then we add a few of my favorite toppings such as raw vidalia onions, avocado and shredded cheese. The onion gives it a nice crunch! We use 3 different kind of beans in our chili.
1 vidalia onion, chopped fine
1 red pepper, chopped fine
1 jalapeno pepper, seeded, chopped fine
7 garlic cloves pressed through a garlic press
1.5 tablespoon ground cumin
2.5 tablespoon chili powder (medium-hot)
1/4 teaspoon salt
3 14oz. cans of beans, Black, Navy and Kidney Beans, rinsed
1 cup water
1 28 oz. can crushed or diced tomatoes (I used crushed)
1 1/8 teaspoon Mexican oregano
1 bay leave
1.5 cups frozen corn
1/4 cup fresh cilantro leaves, chopped
1.5 tablespoon fresh lime juice
Start by adding the onion, red pepper and jalapeno pepper to a food processor. Scrape the sides a couple times to chop the vegetables to nearly minced. Add this mixture to a stock pot then add the garlic, cumin chili powder and salt. Cook this on medium heat until it starts to brown and sticking on the bottom of your pot about 10 minutes.
Once the vegetables are lightly browned add the water, crushed tomatoes, oregano and bay leave. Stir this around good to get the brown bits off the bottom. Add the rinsed beans and stir. Bring to a boil then reduce the heat to medium low and simmer until the chili starts to get thick about 20 minutes. Stir in the frozen corn and cook for about 5 minutes.
Once the corn is done cooking then add your fresh cilantro and fresh lime juice. Add additional salt to taste.
We serve this chili on its own or with brown rice or quinoa. Like I mentioned above we like to add a few toppings.
What other toppings would you add to this Vegetarian chili?
Spice it Up!