Vegetarian Chili
5
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 jalapeño, seeded and diced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 2 tablespoons chili powder, plus more to taste
- 1 teaspoon smoked paprika
- 1 (14.5 ounce) can Red Gold Diced Tomatoes
- 1 (10 ounce) can Tomato Love Chili Starter
- 2 tablespoons Red Gold Tomato Paste
- Worcestershire sauce, to taste
- Tabasco sauce, to taste
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 cup vegetable stock
- Juice of 1 lime
Method
Step 1
Add oil to a large pot and sauté onions, garlic, carrots, celery, and jalapeño. Season with salt and pepper. Cook for 8 to 10 minutes.
Step 2
Stir in red pepper flakes, cumin, chili powder, and paprika. Cook 1 minute.
Step 3
Add in Red Gold Diced Tomatoes and Tomato Love Chili Starter and stir to combine.
Step 4
Add a few dashes of Worcestershire sauce, and Tabasco sauce to taste. Stir to combine.
Step 5
Once chili comes to a simmer, add in beans, corn, and vegetable stock.
Step 6
Bring to a simmer, and cook for 20-30 minutes until thickened. Adjust seasonings to taste.
Step 7
Remove from heat and stir in fresh lime juice.
Step 8
Serve in bowls garnished with parsley, shredded pepper jack or cheddar cheese, pickled jalapenos, tortilla chips, sour cream, and scallions if desired.