Vegetarian Chili

"Hubby thought he didn't like chili, but he *loved* this! From the healthination website -- the only change I made was to add a serrano chile since we like a bit more heat. Wonderful served over rice."
 
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Ready In:
45mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • In a large heavy bottomed pot, heat the olive oil over medium low heat.
  • Add the onions, bell peppers, carrots, garlic and salt and sauté about 10 minutes.
  • Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes.
  • Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes.
  • Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes.
  • Stir in the lime juice and add salt if needed.
  • Sprinkle each serving with grated cheese, pickled jalapenos and cilantro (+ extra lime juice).

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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