How to Make Perfect Vegetarian Chili

Vegetarian Chili. Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor! Watch how to make the best vegetarian chili in this recipe video!

Those of you who have been reading Simply Recipes for a while probably sense (rightly) that my father is a committed carnivore. This vegetarian chili recipe is easy to make in the Instant Pot (pressure cooker), Crock-Pot (slow cooker) or on the stovetop. It's full of healthy veggies, lentils and lots of protein. You can cook Vegetarian Chili using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Chili

1. You need 1 tbsp of Vegetable oil.
2. It's 200 ml of Onions (finely chopped).
3. It's 150 ml of Carrot (finely chopped).
4. It's 3 clove of Garlic (finely chopped).
5. It's 200 ml of Green bell peppers (finely chopped).
6. You need 200 ml of Red bell peppers (finely chopped).
7. Prepare 150 ml of Celery (finely chopped).
8. Prepare 200 ml of Mushrooms (finely chopped).
9. It's 1 can of Canned tomatoes.
10. Prepare 1 can of Canned kidney beans.
11. You need 200 ml of Corn (fresh, frozen, or canned).
12. Prepare 1 tbsp of Chili powder.
13. You need 1 tbsp of Ground cumin.
14. Prepare 1 of and 1/2 teaspoon Dried oregano.
15. You need 1 of and 1/2 teaspoons Dried basil leaves.
16. It's 1 tsp of Sugar.
17. Prepare 1 of Salt and pepper.
18. You need 1 tbsp of Katakuriko or cornstarch.

As a lifelong vegetarian, veggie chili has always been one of my go-to meals. Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a. This Easy Vegetarian Chili Recipe is our family's go-to, one-pot meal. It's full of vegetables, made I actually prefer vegetarian chili to a meat-based chili, even though I can no longer refer to myself as.

Vegetarian Chili instructions

1. Chop all the vegetables into corn-sized pieces. Finely chop the garlic..
2. Take the tomatoes out of the can and chop them finely. (You will use the juice as well so reserve it.).
3. In a large skillet, heat some vegetable oil and sauté the onion, carrot, and garlic..
4. Add the green pepper, red pepper, celery, and chili powder and continue sautéing until the vegetables are tender..
5. Add the mushrooms and sauté another 5-6 minutes..
6. Add the canned tomatoes, kidney beans (liquid also), corn, cumin, oregano, basil, and sugar..
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Season with salt and pepper to taste..
8. In a small bowl, dissolve the katakuriko in an equal amount of water. Turn off the heat, add the katakuriko slurry, and mix it quickly. Turn the heat back on and cook until thickened..
9. Pour the chili over the steamed rice, sprinkle it with cheese and a hint of hot sauce. It's so delicious topped with a soft-set sunny-side-up egg ..

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and "beef" it up. It's filled with warm spices and a jalapeño. All you have to do is throw everything into the pot, and this simple Vegetarian Chili Recipe: Drain beans and rinse well. Add all ingredients to a large pot, cover, and.

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