Recipe: Tasty Vegetarian Chili

Recipe: Tasty Vegetarian Chili Delicious, fresh and tasty.

Vegetarian Chili. Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You Family. Now Choose From Multiple Delicious Vegetable Recipes To Cook A Perfect Meal. Heat the olive oil in a large pot over medium heat.

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters.

The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor.

Cook it in the slow cooker or on the stovetop.

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. Prepare 200 ml of Green bell peppers (finely chopped).

6. Prepare 200 ml of Red bell peppers (finely chopped).

7. It’s 150 ml of Celery (finely chopped).

8. You need 200 ml of Mushrooms (finely chopped).

9. You need 1 can of Canned tomatoes.

10. Prepare 1 can of Canned kidney beans.

11. Prepare 200 ml of Corn (fresh, frozen, or canned).

12. You need 1 tbsp of Chili powder.

13. Prepare 1 tbsp of Ground cumin.

14. You need 1 of and 1/2 teaspoon Dried oregano.

15. Prepare 1 of and 1/2 teaspoons Dried basil leaves.

16. You need 1 tsp of Sugar.

17. You need 1 of Salt and pepper.

18. It’s 1 tbsp of Katakuriko or cornstarch.

In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots.

Thanks to plenty of vegetables, this hearty vegetarian chili is a winner everyone, whether they regularly eat meat or not.

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper.

Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin.

Vegetarian Chili step by step

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. Its so delicious topped with a soft-set sunny-side-up egg ..

Top each with avocado and, if desired, sour cream.

The spices: This recipe calls for standard chili spices: chili powder, ground cumin, dried oregano, kosher salt, black pepper, and a bit of cayenne pepper.

This combo makes for a slightly spicy chili.

For a mild, kid-friendly version, decrease the chili powder and omit the cayenne.

For a super-hot chili, increase the cayenne and top the chili with fresh jalapeño.