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.
Recipe: Fire Roasted Vegetarian Chili
- 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).
Allergen InformationDairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.