Fabulous Vegetarian Chili
"A really great vegetarian chili, I like to add in 1 or 2 jalapeno peppers and/or crushed chili flakes"
photo by Bergy
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium carrot, diced
- 2 cups unpeeled unseeded fresh tomatoes
- 6 garlic cloves, finely chopped
- 1 (16 ounce) can pinto beans, undrained
- 1 (15 1/2 ounce) can red kidney beans, undrained
- 1 (15 ounce) can crushed tomatoes
- 1 lb firm tofu, rinsed, patted dry and crumbled
- 2 cups water (or can use vegetable broth)
- 2 cups frozen whole kernel corn
- 2 teaspoons salt (I use seasoned salt)
- 1 -2 tablespoon chili powder
- 1 tablespoon cumin
- 1⁄4 teaspoon cayenne pepper
- fresh ground black pepper
directions
- Heat oil in a 5-qt Dutch oven.
- Add onions, green peppers and carrots; sauté over med heat until tender.
- Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.
- Simmer for 45-60 minutes or until done, stirring often, adjusting all seasonings to suit taste.
- About halfway through cooking time season with black pepper and more salt if needed.
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Reviews
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I really enjoyed this. I made it exactly as described, and it was lovely. This will be my new go to vegetarian chili recipe. -
This is a very tasty chili I omitted the tofu because I served broiled tofu along side. I also served the chili on an omelet. It was so delicious. Thanks Kitten for another do again recipe -
This really hit the spot. Delicious! The only change I made, due to what I had on hand, was to use canned diced tomatoes in place of the ground tomatoes and fresh tomatoes. DD even ate it even though she doesn't care for chili and I ate too much. Thanks for sharing.
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This was out of this world good. I did make a few changes though based on the ingredients I had. I used 1/4 cup of cauliflower florets, left out the corn, and used black beans and pink beans. I served it with a dollop of low-fat sour cream and a bit of shredded mexican cheese. It was so amazing I could have cried. Yum! Every recipe Kittencal posts is really the best of the best, I am not sure how he does it every time. Make this chili with his cornbread and you'll see what I mean.
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Oh, I cannot wait to try this great dish. My 15 year old has announced she is a vegetarian and has stop the meat. I am teaching her (try to anyways, she is a teenager you know) to find yummy dishes with lots of goodness. We look forward to trying this this weekend! Thanks for the great reviews! I'll get back with you on the final taste test.
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Tweaks
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This really hit the spot. Delicious! The only change I made, due to what I had on hand, was to use canned diced tomatoes in place of the ground tomatoes and fresh tomatoes. DD even ate it even though she doesn't care for chili and I ate too much. Thanks for sharing.
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Fabulous is right! As the temperature once again dips, it was a treat to enjoy this for lunch. I did make two small modifications that I don't think affected the final outcome. As usual, I cooked the onions, peppers and carrots in a bit of vegetable broth which made this very lowfat. My other change, out of necessity. Realized I only had one cup of fresh chopped tomatoes and decided to add a can of Rotel instead. In volume, a 10 ounce can was a cup plus 1 or 2 tablespoons, it was a good proximate and it added a nice kick. To compensate, I initially omitted the cayenne during the first 25 minutes of cooking then added to taste. The chili itself had a great flavor all of which was absorbed by the tofu, and the vegetables blended nicely without becoming soggy or wilty. Yummy.
