Fire Roasted Vegetarian Chili

Vegetarian Chili with Cornbread

Vegetarian Chili with Cornbread

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.

fire roasted vegetarian chili

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.

Yields 4-6

Recipe: Fire Roasted Vegetarian Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Directions

  1. Heat olive oil over medium-high heat in a large pot or saucepan.
  2. Add onions and garlic and saute until translucent, about 3 minutes.
  3. Add tomatoes, beans, and corn. Stir to combine.
  4. Add chili powder, oregano, cumin, coriander, cayenne pepper, salt, black pepper, and broth. Stir well.
  5. Bring to a boil.
  6. Turn heat down and simmer for about 20 minutes.
  7. Serve with your favorite toppings (leeks, pumpkin seeds, chocolate chips, etc).

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.

7.6.3
175
http://emilylevenson.com/recipe-fire-roasted-vegetarian-chili/

Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply This looks good. I love chili.
    1. Reply we've been enjoying it. :)
      1. Reply Question what does it mean by bring to boil? The oil is the only thing that has been added before the boil step?
        1. Reply Looks like the instructions were out of order a bit. I moved it to where it should go -- after adding the broth. Thanks for catching it.
  2. Reply Ha, I grew up in Texas and hated chili until I discovered vegetarian chili, so we are simpatico! Of course, chili in Texas is ground meat and tomato sauce - no beans whatsoever! Looks delicious, and I am flagging this one to make when I have a kitchen again, which should be as winter rolls in. The perfect time for chili!
    1. Reply Ha ha. I bet you could do this in a crock pot or something non-stove required.

Leave a Reply

Your email address will not be published. Required fields are marked *