A good vegetarian chili can satisfy all your comfort food needs. It is easy to make, uses only one pot and the best part is you can load on the cheese.
Vegetarian Chili
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion coarsely chopped
- 1 green pepper seeds and ribs removed, coarsely chopped
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- 1 6-ounce can tomato paste
- 1 tablespoon vinegar
- 1 28-ounce can diced tomatoes, undrained
- 2 15-ounce cans red kidney beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cups water
- 1 teaspoon sugar
- 1 cinnamon stick
- 3 cups shredded cheddar optional
Instructions
- Heat oil in a large saucepan over medium-high heat. Cook onions and peppers for about 6 minutes. Stir in garlic, chili powder, cumin, salt, tomato paste, vinegar, tomatoes, beans, water, sugar, and cinnamon stick. Bring to a boil and reduce to medium heat. Simmer, uncovered, for 25 minutes, stirring occasionally.
- Remove cinnamon stick before serving.
- Spoon into individual bowls; top with cheddar cheese if desired and serve with Homemade Corn Bread.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)
Just made this and it is excellent! Better than beef chilli.
That is just a brand of cheese so you definitely don’t sound dumb.
I was just going to ask the same thing!
This recipe sounds great. I hate to sound dumb, but what is “les petites fermiers?”