"You will not believe the incredible depth of flavor in this meatless chili! Made using Red Gold Diced Tomatoes “Chili Ready” and Tomato Love Chili Starter. It may look like a lot of ingredients, however, you can make this FAST! If you want to add shredded chicken to this to stretch it even further, go right ahead. It is delicious that way! Once you make this Vegetarian Chili, you may never go back to traditional chili!"
Vegetarian Chili
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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.
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