Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Vegetable oil; 200 ml Onions (finely chopped); 150 ml Carrot (finely chopped); 3 clove Garlic (finely chopped); 200 ml Green bell peppers (finely chopped); 200 ml Red bell peppers (finely chopped); 150 ml Celery (finely chopped); 200 ml Mushrooms (finely chopped); 1 can Canned tomatoes; 1 can Canned kidney beans; 200 ml Corn (fresh, frozen, or canned); 1 tbsp Chili powder; 1 tbsp Ground cumin; 1 and 1/2 teaspoon Dried oregano; 1 and 1/2 teaspoons Dried basil leaves; 1 tsp Sugar; 1 Salt and pepper; 1 tbsp Katakuriko or cornstarch

Servings: persons

1 tbsp Vegetable oil
200 ml Onions (finely chopped)
150 ml Carrot (finely chopped)
3 clove Garlic (finely chopped)
200 ml Green bell peppers (finely chopped)
200 ml Red bell peppers (finely chopped)
150 ml Celery (finely chopped)
200 ml Mushrooms (finely chopped)
1 can Canned tomatoes
1 can Canned kidney beans
200 ml Corn (fresh, frozen, or canned)
1 tbsp Chili powder
1 tbsp Ground cumin
1 and 1/2 teaspoon Dried oregano
1 and 1/2 teaspoons Dried basil leaves
1 tsp Sugar
1 Salt and pepper
1 tbsp Katakuriko or cornstarch

1
Chop all the vegetables into corn-sized pieces.
2
Finely chop the garlic.
3
Take the tomatoes out of the can and chop them finely.
4
(You will use the juice as well so reserve it.)
5
In a large skillet, heat some vegetable oil and saute the onion, carrot, and garlic.
6
Add the green pepper, red pepper, celery, and chili powder and continue sauteing until the vegetables are tender.
7
Add the mushrooms and saute another 5-6 minutes.
8
Add the canned tomatoes, kidney beans (liquid also), corn, cumin, oregano, basil, and sugar.
9
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
10
Season with salt and pepper to taste.
11
In a small bowl, dissolve the katakuriko in an equal amount of water.
12
Turn off the heat, add the katakuriko slurry, and mix it quickly.
13
Turn the heat back on and cook until thickened.
14
Pour the chili over the steamed rice, sprinkle it with cheese and a hint of hot sauce.
15
It's so delicious topped with a soft-set sunny-side-up egg .

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp Vegetable oil, 200 ml Onions (finely chopped), 150 ml Carrot (finely chopped), 3 clove Garlic (finely chopped), and more.

Yes, Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Chili

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