Veggie Lovers Chili Recipe

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Veggie Lovers Chili

susan scalise

By
@susiecuse

This is one of the very first dishes I made when I became a vegetarian. It is hearty and satisfying. It is what I called a transitional dish to vegetarianism.


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Comments:

Serves:

6-8

Prep:

35 Min

Cook:

1 Hr

Ingredients

2 can(s)
crushed tomatoes (28 oz)
2 large
bell peppers (any color) (diced)
1 large
carrot (diced)
2 large
onions (diced)
2
garlic cloves (crushed)
2 medium
potatoes, peeling is optional (diced)
4-5
vegetable bouillon cubes (or paste to taste)
1/4 c
chili powder (or to taste)
salt (to taste)
black pepper (to taste)
2 Tbsp
olive oil, light
1 can(s)
great northern beans
1 can(s)
black beans
low-fat cheddar cheese (shredded)
low-fat sour cream

Directions Step-By-Step

1
In a large stock pot, sautee carrots for 3-4 minutes on medium heat.
2
Add peppers and onions, cook for additional 2-3 minutes.
3
Add the garlic and cook for another minute or two. Add half the chili powder. You may need to adjust this amount later.
4
Add the tomatoes and boullion. Stir to combine and bring to a boil. Then reduce heat to simmering.
5
Add the potatoes. Cook for 30 minutes.
6
Add the beans, salt and pepper. Add the rest of the chili powder if desired.
7
Serve hot with cheese and sour cream on top.
This is also very good served over brown rice or whole wheat elbow macaroni. Remember, you can always adjust the heat level by adding hot sauce, chopped chilis, or other hot peppers.
8
For a special treat I serve this with cornbread. I have also made this as an "Impossible Pie" type recipe in the oven.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #beans, #PEPPERS