Prep Time
25 min
Cook Time
1h
This hearty vegetarian chili is filled with beans, vegetables, herbs and spices, making it a go-to comfort food meal. Courtesy of The Burnt Tongue.
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ingredients
3
Tbsp olive oil
1
large onion, peeled and diced
1
large carrot, peeled and diced
2
stalks celery, diced
1
large green pepper, diced
1
jalapeno, seeded and diced
4
clove garlic, minced
salt and pepper, to taste
2
Tbsp chili powder
1
tsp paprika
2
tsp cumin
2
tsp dried oregano
1 28-oz
can tomatoes with juices
5
cup vegetable stock
1 28-oz
can red kidney beans, drained and rinsed
1
cup frozen or fresh corn
splash maple syrup
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directions
Step 1
Heat oil in pot over medium heat. Add onions, carrots, celery, green pepper, jalapeno and garlic. Season with salt and pepper and cook until vegetables are soft.
Step 2
Add dried spices and cook for two minutes stirring constantly.
Step 3
Add canned tomatoes and stock. Bring to a boil and reduce heat to medium low and cook for 45 minutes, stirring occasionally.
Step 4
Add kidney beans and corn, continue cooking for 15 minutes longer.
Step 5
Take off heat, add maple syrup and adjust seasonings with salt and pepper.
Step 6
To serve, ladle into bowls and garnish with fresh cilantro, cheddar cheese, sour cream, etc.