I love sitting down to a big bowl of hearty vegetarian chili on a cool evening. I actually prefer vegetarian chili to a meat based chili even though I can no longer refer to myself as a vegetarian. And the best part about this big bowl of steaming beans and veggies? It was made for me by a handsome man and his daughter, who is also an incredible cook. She’s just started her own blog called The Compulsive Organic, keep an eye on it for some great recipes.
I always make my chili super spicy, but you don’t have to. That’s the thing about this chili, you really don’t ‘have to’ to anything. It’s essentially just a bunch of veggies, some beans and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans and add a different kind or a few different kinds. This recipe is extremely flexible and can be used as a guide for making many different vegetarian chilies.
The only thing I wouldn’t leave out of the chilli is the corn. But then I just love the crunchy sweet bits in each bite. If corn is not your thing (do people who don’t like corn exist?) then just leave it out
- 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 can of beans, drained and rinsed (I used kidney and white beans)
- 2 cup of frozen corns (you could use fresh but frozen is easy an works great)
- 3 stalks of celery, diced
- 2 peppers, diced (I used 1 red and 1 yellow pepper)
- 2 carrots, diced
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 1-3 tablespoons chiili powder (more will be spicier)
- ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
- 2 tablespoons oil
- Salt to taste(you’ll need quite a lot)
- Optional: ¼ cup prawn stock (you won’t taste it specifically but it will add richness to the dish)
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
- Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
- Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stiring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
- Serve on its own or topped with one (or all!) of the delicious toppings.
Want to warm up with some other hot and delicious chili like recipes? Check these out: