Vegetarian Chili

 
 
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This recipe for Vegetarian Chili is great for Meatless Monday. Chock full of warm spices and savoury chili flavours. No ground meat here, only beans, vegetables and spices. I’m the only vegetarian in our household but this recipe is loved by everyone, even my meat loving husband. The meat is not missed. This chili is a great source of protein, iron and fibre combined with tons of vitamins and minerals from the beans and veggies! But beyond that, its just delicious, thats the most important part. I love serving this over rice, quinoa, a baked potato, roasted sweet potatoes or alongside warm cornbread (recipe coming soon!). If you’re trying to add more plant based meals to your table, give this chili a try.

Vegetarian Chili

Makes 8 servings

Ingredients:

2 tbsp olive oil

1 onion, diced

1 clove garlic, minced

1 zucchini, small dice

1 red pepper, small dice

1 carrot, small dice

1 can crushed tomato

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup frozen corn kernels

1/4 tsp cumin

1/4 tsp oregano

1 tbsp chili powder

salt and pepper, to taste

Topping ideas: sour cream, chopped cilantro, grated cheddar cheese

Directions:

  • Heat oil over medium heat

  • Sautee onion until soft and translucent, add in garlic and sauté followed by vegetables

  • Sauté veggies for 5 minutes

  • Pour in crushed tomatoes

  • Add in spices and oregano

  • Simmer chili for 25-30 minutes or until veggies are tender

  • Stir in beans and corn, simmer for another 5-10 minutes

  • Season with salt and pepper

 
 
Lunch, Dinnermelinda lamarche