Baby, it’s cold outside.
And I’ve been searching for the perfect vegetarian chili recipe. I don’t have a crock pot, which saddens me, but it also limits my options. I came across this delicious easy vegetarian chili recipe from Two Peas and Their Pod.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeno, diced, seeds removed
3 (15 oz.) cans diced tomatoes
2 (15 oz.) cans red kidney beans, rinsed and drained
2 (15 oz.) cans black beans, rinsed and drained
4 cups water
1 1/2 tablespoons cumin
2 tablespoons chili powder
Salt and pepper, to taste
- In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
- Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot.
I can not wait to try this! I may skip out on the jalapenos, and celery. Just as a personal preference. Now if you know of a great cornbread recipe, my dinner for later this week is complete!