Homemade Vegetarian Chili
It’s freezing outside and days are getting shorter. It’s perfect time to get cozy and eat homemade comfort food.
If my husband and I are not celebrating Thanksgiving with anyone else, then we usually make a big pot of Vegetarian Chili. It’s also perfect Chili weather. I make double the recipe and freeze some as leftovers taste better.
I love that it has become our little Thanksgiving tradition. Some of you might not know, we don’t have family in the States. It’s us, some very close friends and some extended family members from B’s side.
Either we are traveling around this time or just us. Usually, I invite friends but not on Thanksgiving usually that weekend. Not this year though.
What makes a good vegetarian chili?
Chili recipes are very easy to make. To me, onions and garlic, spices make a great tasting chili. I add various spices. Smoked paprika is one of them, that lends nice smoky flavor to the dish. I prefer to use home cooked beans, but if you are into canned beans that’s okay too.
Indian households we cook a lot of beans and lentils, so as a habit we always soak and cook our beans at home. Occasionally, I have easily used canned black beans.
I like to use black beans, garbanzo, kidney beans and cranberry beans. You can use pinto beans too.
Leftovers taste great the next day. Usually, we make nachos using the leftovers. You can make chili fries, chili toasts etc. So many ways you can savor this dish.
Chili Toppings
While this chili recipe is vegan, you can keep it vegan by using vegan toppings. Everything is optional in toppings.
Grated cheese
Sour Cream
Sliced Avocado
Fritos or Tortilla chips
Cilantro
Lemon juice
Jalapenos
Check out the recipe.
Homemade Vegetarian Chili
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 small red bell pepper chopped
- 1 long carrot chopped
- 1 zucchini chopped
- 3 cloves garlic grated
- 1 bay leaf
- Salt to taste
- 1-2 tbsp chili powder
- 1 tsp smoked paprika
- 2 tsp cumin powder
- 2 tsp oregano
- 1/2 tbsp brown sugar
- 15 ounces black beans
- 15 ounces garbanzo beans
- 15 ounces red kidney beans
- 15 ounces tomato puree
- 1 cup corn kernels frozen or canned
- ¼ cup Cilantro for garnish
- Other garnishes- Grated cheese, slices of lemon, sliced avocado, fritos, sour cream, jalapenos, etc.
Instructions
- Soak beans for 6 plus hours in water and cook them. If you are using store-bought beans, then just rinse them with water. If you are cooking beans in instant pot, cook for 40 minutes high pressure, natural pressure release with 2 cups of water.
- In a heavy bottomed pot add olive oil on medium heat. Add the onions and cook them for few seconds. Add grated garlic, followed by carrots, bell peppers, carrot and zucchini. Add salt at this point.
- Saute everything for 5 minutes. Let it soften up.
- Add the bay leaf, seasonings and brown sugar. Mix well. Add beans one by one along with tomato puree and corn.
- Add 2 cups of water. Let it simmer for another 10 minutes. Use water if needed.
- Once it is done, garnish it with cilantro and serve it hot/warm with all the toppings on the side.
- You can also make some corn bread on the side or quinoa.
Notes
- Leftovers can be stored in the refrigerator for 2 days or can be frozen in an airtight container for a month.
- If you prefer to make this in instant pot, then use saute mode to cook the veggies. Once everything is added, cook it on manual for 10 minutes. NPR. Keep it on warm setting until ready to serve.
- Spice level can be adjusted.
- You can also serve it with some quinoa on side.
XO, DEVANGI