Homemade Vegetarian Chili
Homemade Vegetarian Chili that's loaded with beans and vegetables and spiced up by using cumin, paprika, chili powder and oregano.
Servings: 4 servings
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
- ΒΌ 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.