Today’s Recipe: Vegetarian Chili

Next Thursday, February 25, is National Chili Day. Celebrate with this quick and easy OMG!-this-is-delicious recipe for smoky vegetarian chili.

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VEGETARIAN CHILI
PREP TIME: 25 MINUTES
COOK TIME: 50-55 MINUTES
MAKES: 8-10 SERVINGS

2    T olive oil
1    yellow onion, minced
3    garlic cloves, peeled and minced
1    red pepper, seeded and diced
1    carrot, diced
1    celery bunch, sliced
2    15-oz cans black beans, drained and rinsed
1    15-oz can small red beans, drained and rinsed
1    14.5-oz can diced tomatoes
3    15-oz cans tomato sauce
1    T honey
2    t adobo sauce
½   t coriander
1    T chili powder
1½  t cumin
1½   t salt

1. In a large saucepan or Dutch oven, combine olive oil, onion, garlic, red pepper, carrot, and celery. Cook over medium heat until the vegetables are tender, about 7 minutes.
2. Add the black beans, red beans, diced tomatoes, tomato sauce, honey, adobo sauce, coriander, chili powder, cumin and salt.
3. Simmer for 45 minutes, stirring occasionally.

Gather ingredients.

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In a large saucepan or Dutch oven, add 2 T of olive oil.

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Add 1 minced yellow onion, 3 peeled and minced garlic cloves,
1 seeded and diced red pepper, 1 diced carrot, and 1 bunch of sliced celery.

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Cook over medium heat until the vegetables are tender, about 7 minutes.

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Add two 15-oz drained and rinsed cans of black beans and
one 15-oz drained and rinsed can of small red beans.

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Add one 14.5-oz can of diced tomatoes.

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Add three 15-oz cans of tomato sauce.

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Add 1 T of honey.

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Add 2 t of adobo sauce.

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Add ½ t of coriander.

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Add 1 T of chili powder.

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Add 1½ t of cumin.

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Add 1½ t of salt.

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Stir to combine.

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Cover and simmer over low heat for 45 minutes, stirring occasionally.

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Leave a comment 9 Comments

  1. Winnie Nielsen says:

    I have been making a similar recipe for years and it is just the best. Works great for a crowd too when you need something that is economical, tasty, and quick to make. Your photo presentation is so pretty and appealing to the eye! I think how something looks to people is so important.

  2. CJ Armstrong says:

    Looks so yummy!!! I’m actually planning on making some chili with locally grown pinto beans. I live in pinto bean country and some very dear friends of ours raise them. They gave us a 50 lb. bag of pintos not too long ago and they are sooooo good! Hubby and I were just talking a couple days ago about it being time to cook up another pot! Perfect timing!
    CJ

    • MaryJane says:

      I promise this one is GOOD! There’s chili and then there’s GOOD chili. Perfect thickness, some crunch, not too tomatoey, or cuminy. Perfect spicey heat. Yum. It’s even good straightfrom the fridge the next day (tmi).

  3. MaryAnn Mueller says:

    This looks wonderful, but I will omit most or all of the cumin. I am just not a fan of its particular smoky flavor.

  4. Pretty similar to our family’s recipe altho we used meat, often ground venison or ground port. Too much salt, ( ofcourse the organic brands may not have salt added,) – yes black beans are the key ingredient for wonderful deep rich flavor. To make it Nevada style add some corn for sweetness , just wonderful and colorful to boot !
    ****oh and all you farmgirls out there use your own homemade tomato sauce and tomatoes, please! way better!

  5. Ruth says:

    A “bunch” of celery sounds like an awful lot. Before I try this, I need to know how much – in cups, maybe, or how many stalks??? It sounds and looks yummy, and I’m always looking for meatless recipes.

  6. Krista says:

    This sounds like a delicious version of chili. I have always had ones with meat, so it would be nice to switch it up and try something new. I like the idea of adding corn as well. I’m going to save this recipe for fall, the perfect time for chili!

  7. Sylvia Jacobus says:

    I have been just looking through recipes for chili. Yours sounds amazing. Now I know what’s for dinner tomorrow night. It should freeze OK?

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