I am a little embarrassed to admit that I wasn’t a big chili fan growing up.
Which might not seem like it’s that big of a deal to most. But growing up in Cincinnati, where there is a Skyline Chili on every street corner, it was a huge deal.
Side note: I also hated meat sauce on my pasta. Must be something about ground beef in tomato sauce that just makes my stomach turn.
It wasn’t until I started cooking vegetarian chili’s that I became a fan. A raging fan.
I loved spicy chili’s pre-food intolerance days. And then created a light and hearty white chili when I couldn’t do the tomatoes or spice any more. Now that I’m back to eating (and loving) tomatoes again, we have a new chili in the mix.
I’m thinking it’s going to be hard to choose which one to make each week.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 tbs olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 (28-oz) can fire roasted tomatoes
- 1 (15-oz) can garbanzo beans
- 1 (15-oz) can kidney beans
- 1 cup corn (fresh or frozen)
- 1 tbs chili powder
- 2 tbs dried oregano
- 2 tsp ground cumin
- 2 tsp coriander
- 1/2 tsp (or less) cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth or stock
- Heat olive oil over medium-high heat in a large pot or saucepan.
- Add onions and garlic and saute until translucent, about 3 minutes.
- Add tomatoes, beans, and corn. Stir to combine.
- Add chili powder, oregano, cumin, coriander, cayenne pepper, salt, black pepper, and broth. Stir well.
- Bring to a boil.
- Turn heat down and simmer for about 20 minutes.
- Serve with your favorite toppings (leeks, pumpkin seeds, chocolate chips, etc).
Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.