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Hearty Vegetarian Chili | Culinary Cool www.culinary-cool.com
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Hearty Vegetarian Chili

A chili so hearty, you won't miss the meat!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings

Ingredients

  • canola oil
  • 1 medium yellow onion coarsely chopped
  • 1 medium red pepper coarsely chopped
  • 1 large carrot coarsely chopped
  • 2 celery stalks coarsely chopped
  • 3 cloves of garlic minced
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 398 ml can of corn kernels drained and rinsed
  • 1 398 ml can of kidney beans drained and rinsed
  • 1 398 ml can chickpeas drained and rinsed
  • 1 large 796 ml can of diced tomatoes
  • 1-2 tbsp tomato paste
  • salt and pepper to taste
  • grated cheddar cheese sliced green onions and sour cream for serving

Instructions

  • In a large pot or dutch oven over medium heat, add enough canola oil to lightly cover the entire bottom.
  • Add onions, red pepper, carrots and celery, to the pot, and season lightly with salt. Sauté until onions are translucent and other veggies are tender.
  • Add garlic and sauté for another minute.
  • Stir in the chili powder, cumin, and smoked paprika, and cook for about a minute.
  • Add in corn, kidney beans and chickpeas and stir to combine.
  • Add in can of diced tomatoes with its liquid.
  • Stir in tomato paste.
  • The chili may look a touch dry, but don't worry. Place the lid on the pot, and bring to a simmer, stirring occasionally. After about 10 minutes, remove the lid, reduce heat to medium-low, and continue simmering for 30-60 more minutes.
  • Serve warm with shredded cheddar cheese, green onions or sour cream.