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The Best Vegetarian Chili Ever!

  By Trina Remedios  posted Dec 15th 2012 at 7:30AM IN | Avg Rating
Recipes
Anjali Shah

Anjali Shah

Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients.

Today she shares her favourite vegetarian chili that will go with dish.

The Best Vegetarian Chili Ever!

With winter setting in, the demand for coffee and tea increasing, something spicy and warm can spike warmth in you. This can be found in Anjali’s best ever vegetarian chili. It has beans, which is a good protein source and fiber too; it blends in the flavours of capsicum, tomatoes and maize, not to forget the dash of cacao powder. Chocolate and chili in the same dish? Let’s try it out!

Vegetarian chili


Serves 6

Ingredients:
1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Pinto beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 28 oz can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/4 tsp (or a bit less) cayenne pepper
A couple splashes of soy sauce
1/2 tsp salt
Black pepper and paprika to taste

Directions:
Step 1: Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.

Step 2: Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Step 3: Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, or tortilla chips. I served mine with a piece of cornbread (of course)!

*Image and text courtesy: © Anjali Shah

 

 

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