I love chili, especially vegetarian chili. It’s easy, fairly quick, and very nutritious – plus it’s pretty cheap to make, and who doesn’t like to save a little cash?
I can’t recall where I found the original recipe for this particular vegetarian chili or else I would post a link to it. Here, however, is my version of this filling vegetarian delight. My take on this recipe isn’t very spicy, and has a lovely sweet flavor since I only use red bell peppers (my husband doesn’t like green bell peppers, so I usually have to substitute another color bell pepper for the green in recipes, and of course they’re always more expensive than the green ones, especially the organic version). Enjoy!
- 1 tablespoon olive oil
- 1 cup chopped red bell peppers
- 2 garlic cloves, minced
- 1 1/2 tablespoons chili powder (I personally use 1 tablespoon so it’s not too spicy)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 cups chopped onion
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 (16 ounce) cans stewed tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium-high heat.
Add onions, bell pepper, and garlic; saute 5 minutes, or until tender.
Add sugar and remaining ingredients, and bring to a boil.
Reduce heat and simmer 30 minutes.
*You can eat it plain, or put it over cooked basmati rice – it’s yummy!
Have a great vegetarian chili recipe you’d like to share? Tweet us @greenearthbazar or tell us about it on our facebook page. We want to hear from you!