Best Vegetarian Chili Recipe
I kept the ingredients very basic. Serve the chili with sides such as mashed potatoes, rice, tortilla crisps or even freshly baked tortilla breads if you got any time left. I garnished the chili with some grated cheddar cheese but if your vegetarian buddy is also vegan then guacamole is a great topping instead.
- 1 small onion chopped
- 4 large garlic cloves chopped
- 1 ½ lb canned chopped tomatoes (675 g)
- 4 cups vegetable stock (920 ml), warm
- 1 tbsp tomato paste
- 1 lb dry black beans (450 g), soaked overnight
- 9 oz canned sweet corn (250 g), drained weight
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 2 tsp ground cumin
- a handful fresh cilantro chopped
- olive oil
- hot chili sauce
- Add a splash of olive oil and the chopped onion and garlic to a high pan and place this over medium-high heat until hot.
- Fry the garlic and onion for 4 minutes. Then add the soaked and drained black beans.
- Stir well and cook for 2 minutes. Add the chopped tomatoes and tomato paste. Season with some hot chili sauce and salt.
- Stir and bring to a simmer. Then add the warm vegetable stock and ground cumin as well.
- Turn the heat up until boiling. Then turn the heat lower, cover the pan and cook the chili until the black beans are almost tender. Then add the diced bell peppers to the pan.
- Stir and add the drained corn.
- Give the chili a good stir, add extra vegetable stock if necessary and cover the pan again. Simmer the chili for another 30 minutes until the black beans are smooth. In the end stir in the chopped cilantro.
- Then check the seasoning and add extra hot chili sauce, ground cumin or salt to taste. Scoop the chili in large bowls and serve.