How to Make Tasty Vegetarian Chili

Vegetarian Chili. Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You Family. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.

The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. You can have Vegetarian Chili using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Chili

1. Prepare 1 tbsp of Vegetable oil.
2. It’s 200 ml of Onions (finely chopped).
3. You need 150 ml of Carrot (finely chopped).
4. It’s 3 clove of Garlic (finely chopped).
5. You need 200 ml of Green bell peppers (finely chopped).
6. Prepare 200 ml of Red bell peppers (finely chopped).
7. Prepare 150 ml of Celery (finely chopped).
8. Prepare 200 ml of Mushrooms (finely chopped).
9. Prepare 1 can of Canned tomatoes.
10. Prepare 1 can of Canned kidney beans.
11. You need 200 ml of Corn (fresh, frozen, or canned).
12. Prepare 1 tbsp of Chili powder.
13. You need 1 tbsp of Ground cumin.
14. It’s 1 of and 1/2 teaspoon Dried oregano.
15. You need 1 of and 1/2 teaspoons Dried basil leaves.
16. It’s 1 tsp of Sugar.
17. It’s 1 of Salt and pepper.
18. Prepare 1 tbsp of Katakuriko or cornstarch.

Thanks to plenty of vegetables, this hearty vegetarian chili is a winner everyone, whether they regularly eat meat or not. The spices: This recipe calls for standard chili spices: chili powder, ground cumin, dried oregano, kosher salt, black pepper, and a bit of cayenne pepper. This combo makes for a slightly spicy chili. For a mild, kid-friendly version, decrease the chili powder and omit the cayenne.

Vegetarian Chili step by step

1. Chop all the vegetables into corn-sized pieces. Finely chop the garlic..
2. Take the tomatoes out of the can and chop them finely. (You will use the juice as well so reserve it.).
3. In a large skillet, heat some vegetable oil and sauté the onion, carrot, and garlic..
4. Add the green pepper, red pepper, celery, and chili powder and continue sautéing until the vegetables are tender..
5. Add the mushrooms and sauté another 5-6 minutes..
6. Add the canned tomatoes, kidney beans (liquid also), corn, cumin, oregano, basil, and sugar..
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Season with salt and pepper to taste..
8. In a small bowl, dissolve the katakuriko in an equal amount of water. Turn off the heat, add the katakuriko slurry, and mix it quickly. Turn the heat back on and cook until thickened..
9. Pour the chili over the steamed rice, sprinkle it with cheese and a hint of hot sauce. It's so delicious topped with a soft-set sunny-side-up egg ..

For a super-hot chili, increase the cayenne and top the chili with fresh jalapeño. In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin.