Vegetarian Chili Recipe

Since it’s starting to cool off I figured it was time to introduce my first chili recipe on Brown is the New Pink. Chili was definitely a staple in my house growing up, and I love making it in the fall and winter. My dad makes the best slow cooker white chili, which I’ll have to add to my recipe page soon.

Today though, I want to provide a review for a vegetarian chili recipe that I recently tried for the first time. It takes a decent amount of prep for the vegetables, but actually cooking it is extremely easy. This chili is also a versatile recipe because you can really add whatever vegetables you have on hand. It would be a great one for using up extra veggies before they go bad.

Anyway, on to the recipe!


Recipe Review: Insanely Easy Vegetarian Chili by Tia the Baker on All Recipes.com

Before the cooking begins gather and prep all of the ingredients. Chop 1 onion, a handful of mushrooms, a few stalks of celery, a handful of baby carrots , 1 green bell pepper, and 1 red bell pepper. (I used canned diced tomatoes with roasted garlic already added, but if you don’t cheat like me, you’ll need to prep the garlic now as well.)

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Clockwise from the top right: red bell pepper, green bell pepper, carrots, celery, mushrooms, and yellow onion.

Next make sure you have all of theΒ canned goods opened, rinsed, and ready to go. (It says to include the can liquid, but that can be high in sodium. Instead, I added some extra water.) The recipe doesn’t call for it, but I also added in some garbanzo beans.

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Left to right: corn, diced tomatoes with roasted garlic, kidney beans, and garbanzo beans.

To complete the prep stage, gather your spices.

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Left to right: chili powder, cumin, basil. Not pictured: oregano.

Alright, time to get cooking. The first step is heating oil in a pan over medium heat. I used my dutch oven, but you could easily use a large sauce pan. Once the oil is hot, add the onions and carrots. (If you didn’t get diced tomatoes with garlic, now is the time to add it.) Let the onions and carrots cook for 3-4 minutes. Next add the bell peppers, celery, and chili powder.

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I ended up adding more than the recommended amount of chili powder because I prefer a bolder chili flavor, but it’s up to personal preference.

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Adding the chili powder.

Allow the mixture to cook for about 6 minutes, or until the vegetables are tender. Next add mushrooms and cook for 4 more minutes.

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Adding the mushrooms.

After all the chopped veggies are added, stir in the canned tomatoes, beans, and corn. Season the chili with basil, oregano, and cumin. Bring the chili to a boil and then reduce the heat to medium. Cover the pot and simmer for 20 minutes.

While my chili cooked, I made chili’s greatest sidekick: cornbread. Seriously, does it get better than chili and cornbread? I think not.

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Well hello there cornbread.

After 20 minutes, the chili is ready to eat!

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The chili was colorful, delicious, and nutritious. Win, win, win. According to AllRecipes.com, the recipe serves 8 for about 155 calories/serving. My version is probably slightly higher in calories due to the addition of garbanzo beans, but still not bad at all! Enjoy!

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3 Comments

  1. Ema Jones says:

    Some Vegetarian recipes are incredible, I too tried Fried Tofu with Peanut Dipping Sauce Recipe. Have a look at my latest post!
    Your recipe is colorful, I must compliment and I’m sure will be yummilicious πŸ˜›

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