Create a delicious, quick, and easy vegetarian chili from scratch that will rival anything Rachel Ray or Giada De Laurentiis can cook up. This recipe is packed full of healthy vegetables and wholesome beans, enough to power any family though a busy day. There’s enough flavor in here to entice even the most voracious meat-eaters in your life.
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
- In a large pot, heat olive oil on medium heat. Add onion, cumin, salt, and oregano, stirring until tender. Add celery, garlic, jalapeno peppers, green bell peppers, and green chile peppers. Once vegetables begin to soften, reduce heat to low, cover the pot, and simmer for 5 minutes.
- Add the tomatoes to the pot. Season with chili powder and pepper. Stir in garbanzo beans, kidney beans, and black beans. Bring the soup to a good boil, and then immediately reduce heat to low and simmer for 30 minutes. Throw in the corn at the end, and cook for an additional 2 minutes.
- To add even more bulk to this hearty chili, add desired amount of shredded cheddar cheese, sour cream, or crushed tortilla chips. This also goes well with any crusty bread – especially baguettes – toasted and smeared with a generous helping of butter.