Vegetarian food to me up till this point has been pretty bland (plain steamed veggies) or super unhealthy (fried anything). This chilli is very satisfying and filling, and has the benefit of being healthy and delicious! The colors are gorgeous in the pot also. Sub in your favorite vegetables or beans to suit your taste or the season, or indeed, add meat, though I can't see you would need any animals here. I use Chugwater Chilli Mix (a spice mix with chili powder, garlic, spices and masa harina - try it if you can it is FABULOUS) but have tried to recreate the seasonings here. I am not insane by suggesting 1 can crushed tomatoes and 1 can whole, I just like the texture of the whole tomatoes better. The crushed tend to be too runny for my taste. Use one or the other, if that is all you have.…

Ingredients

6 serv.

olive oil↗1 tablespoon
(just to coat bottom of pan)
onions↗2
chopped
garlic cloves↗2
minced
red bell pepper↗1⁄2
chopped
yellow bell pepper↗1⁄2
chopped
carrots↗2
grated
zucchini1
chopped
corn↗1 can
(12 ounce)
cumin↗2 tablespoons
chili powder↗1 1⁄2 tablespoons
paprika↗1 teaspoon
cinnamon↗1 pinch
salt↗
pepper↗
red pepper flakes↗
(optional)
(15 ounce) can crushed tomatoes↗1
(15 ounce) can whole tomatoes with juice↗1
(14 ounce) cans red kidney beans↗2

Step-by-step instructions

1
Coat bottom of stockpot with oil.
2
Add onions, garlic, peppers, carrots, zucchini, and corn to the oil and stir to coat.
3
Sauté veggies till soft, stirring occasionally, about 10 minutes on medium high.
4
Add spices to the veggies and stir to coat. Let cook for a minute.
5
Add both kinds of tomatoes and the beans to the pot. Fill one of the cans with water and add that to the pot.
6
Give it a good stir. Check the seasonings and adjust if needed.
7
Leave it alone for at least 30 minutes to cook; longer is better. If cooking longer, reduce heat to low and let it simmer the day away on the stove.
8
Tastes even better the next day! This could probably be adapted for crock pot cooking or OAMC also.
9
Serve with sour cream, cheese, bread, whatever you like.

Source: food.com

Original recipe ↗

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