Hearty Vegetarian Chili
- Yield: 6 servings
It’s so satisfying to dish out a big bowl of chili on a cold Fall or Winter day, no?
I love chili, and I especially love hot dogs smothered in homemade chili. But we have been cutting back on our red meat consumption and so I wanted to create a version that would be as hearty and satisfying as meat-chili, but a bit healthier.
Another great thing about chili is that you can really add and subtract ingredients based on your taste. Want more spice? Add more than a pinch of crushed red pepper flakes, or even some diced jalapeno.
Don’t like a particular kind of beans? Just swap it out for the beans you do like.
And I love using colorful bell peppers to pack this dish with flavor and vitamins. Plus they are just so darn pretty, aren’t they?
1 onion, diced
½ red bell pepper, diced
½ yellow or orange bell pepper, diced
½ green bell pepper, diced
1/2 jalapeno, de-seeded and diced
1 1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
Pinch crushed red pepper flakes
Salt and pepper to taste
1 package ground beef substitute
1 28 ounce can diced tomatoes
1/2 cup water
1 can black beans, drained and rinsed
1 can pinto or red kidney beans, drained and rinsed
1 cup shredded cheddar cheese (optional)
Greek yogurt or sour cream (optional)
1 scallion (optional)
Heat oil in a large pot over medium heat. Add onions, jalapeno and bell peppers, sauteing until vegetables are soft and onions are translucent, about 5-7 minutes.
Add spices and continue to cook 1 minute.
Add ground beef substitute, breaking up with the back of a wooden spoon. Continue to cook another 5 -7 minutes until browned
Add can of tomatoes and water. Bring to a boil and then reduce to simmer and cover for 20-30 minutes. When the chili has cooked and the liquid has reduced, add rinsed beans and stir until mixed throughout.
Serve with cheddar cheese and Greek yogurt or sour cream if desired. Garnish with chopped scallion.