Vegetarian Chili

28 Jan Vegetarian Chili

I’ve been in the mood for soups, stews, and pretty much anything warm that will heat up my bones. This stew is one of my favorites as it’s so easy and quick to make. If you have any food sensitivities, it’s also really easy to make substitutions for. By the way, it pairs well with sourdough or cornbread.

Vegetarian Chili

Ref: Adapted from Umami girl

Ingredients:

1. 2 tablespoons olive oil
2. 1 large yellow onion, diced small
3. 1 green bell pepper, diced small
4. 1 large carrot, diced small
5. 2 medium stalks celery, diced small
6. 2 teaspoons salt, divided (see note in directions)
7. 6 garlic cloves, chopped
8. 2 tablespoons tomato paste
9. 1 tablespoon chili powder
10. 2 teaspoons ground cumin
11. 1 teaspoon sweet smoked paprika
12. 2 cups good vegetable broth
13. 26 ounces chopped tomatoes
14. 4 15.5-ounce cans pinto beans, rinsed and drained
15. 10 ounces frozen corn kernels
16. 1/2 cup chopped cilantro
17. Juice of 1/2 lime

Serving options:

1. Sliced avocado
2. Minced red onion
3. Shredded goat’s feta or cheese
4. Greek yogurt, dairy yogurt

Instructions:

1. In a 5 1/2-quart Dutch oven or similar heavy pot, warm the olive oil over medium-high heat.
2. Add the onion, green pepper, carrot, celery and 1 teaspoon salt and cook, stirring only occasionally, until vegetables are beginning to be tender and browned, about 10 minutes.
3. Add garlic and cook, stirring frequently, for one minute. Add tomato paste, chili powder, cumin and paprika and cook, stirring, one minute more.
4. Stir in broth and tomatoes (with all their juices), along with an additional teaspoon salt if your beans are unsalted or low-sodium.
5. Bring to a boil, then reduce heat to simmer for 5 minutes. Sauce should be nice and thick. Add beans and corn (straight from frozen is fine) and simmer until warmed through.
6. Off the heat, stir in cilantro and lime juice.