Easy Vegetarian Chili Recipe

Makes 6-8 servings

• 1 cup chopped onions
• 4 garlic cloves, finely minced
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cups cooked beans: e.g, lentils, kidney, lima
• 1 28-ounce can crushed Italian plum tomatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• salt and freshly ground black pepper to taste
• 1 cup water

Optional Ingredients:

• 1 cup chopped fresh mushrooms
• 1/2 cup bulgur wheat
• 1 cup corn kernel
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 zucchini, diced
• 2 tablespoons cilantro, chopped
• 1 14 oz package of firm or extra firm tofu, crumbled
• If you like sipcy, add 5 garlic cloves, 3 chipotle chiles, a habanero chile, and/or jalapeño, minced

Preparing the beans For color and variety, add a couple of cans of different beans – chickpea, garbanzo, red kidney, black, adzuki, white cannellini, etc.

You may use canned or precooked beans, or simply prepare the beans the day before.

If using dried beans, rinse all the beans and remove any grit. Place them in a large pot and add enough cold water to cover by 2 inches. Let stand for 6-8 hours. Drain, return the beans to the pan, and cover them with fresh water. Bring to a boil, reduce the heat to a simmer, and cook until the beans are tender but not falling apart, 45-60 minutes. Drain.

Putting It Together

In a thick-bottomed pot, saute the vegetables and garlic with 2-3 tablespoons of water (or a splash of olive oil) over medium heat. Add the chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook the vegetables in the spices, about 5 minutes. Season with salt and pepper. Add the tomatoes, water, corn, bulgur wheat (if using), and beans. Bring to a simmer and cook until the bulgur is tender—about 10 minutes.

If using slow cooker, you still need to pre-cook the beans. The only drawback with a slow cooker for me is that I don’t get to taste the dish while it’s cooking for seasoning. But, it’s easy enough to check your seasonings after the first hour of cooking and adjust as needed.

Ladle chili into bowls. Top with chopped cilantro, green onions, or diced avocado or whatever else you enjoy.