You Should Make Homemade Vegetarian Chili
Amy Palanjian
To see what else you should make, check out the other posts on granola, pizza, crackers, and pasta.
If you don't think veggie chili is exciting, boy do I have news for you. I made a pot last weekend and my head nearly exploded from how good it was, which I realize sounds impossible. I don't know what lucky chemistry happened in the pot, but both bowls I had tasted like the best thing I'd eaten in forever, particularly as far as soup goes. I ate it with some grated cheddar on top with a slice of skillet cornbread and it was the perfect winter meal. I actually didn't follow a recipe—somehow I knew what I wanted to go into the pot even though I can't actually remember ever having made it before. Kitchen magic is all I can attribute it to. Make a pot this weekend, especially if you're on the east coast being dumped on with snow.
Note: The pots of veggie chili pictured here are from Anna at Door Sixteen, who also claims to make the best veggie chili (and her pictures are much prettier than the ones I took so I decided to share some visual inspiration that would actually make you want to cook this!). I will leave it up to you to get cooking and see what you prefer!
Amy's Veggie Chili
3 T canola oil
2 yellow onions
dash salt
3-4 medium sized carrots
1 green pepper
1 red pepper
2 cloves garlic
1 medium sized garnet yam or sweet potato
2 cans chili beans (a mix of kidney, black and navy), rinsed
32 oz can diced tomatoes
32 ounces water
2 tsp cumin (note: I did not measure as I was adding, but I think that's probably about right)
and red pepper flakes to taste
1. Heat the oil in a large pot over medium heat.
2. Dice your vegetables. Add the onions to the pot and cook a few minutes until slightly translucent, adding a dash of salt about halfway through. Add the carrots, peppers and garlic, stir to combine and let cook until just softened.
3. Add your beans, the tomatoes, the water, the cumin and the red pepper and stir to combine.
4. Let simmer for 2-4 hours, depending on how much time you have and how thick you like your chili. Serve with shredded cheddar cheese or sour cream if desired.
If you don't think veggie chili is exciting, boy do I have news for you. I made a pot last weekend and my head nearly exploded from how good it was, which I realize sounds impossible. I don't know what lucky chemistry happened in the pot, but both bowls I had tasted like the best thing I'd eaten in forever, particularly as far as soup goes. I ate it with some grated cheddar on top with a slice of skillet cornbread and it was the perfect winter meal. I actually didn't follow a recipe—somehow I knew what I wanted to go into the pot even though I can't actually remember ever having made it before. Kitchen magic is all I can attribute it to. Make a pot this weekend, especially if you're on the east coast being dumped on with snow.
Note: The pots of veggie chili pictured here are from Anna at Door Sixteen, who also claims to make the best veggie chili (and her pictures are much prettier than the ones I took so I decided to share some visual inspiration that would actually make you want to cook this!). I will leave it up to you to get cooking and see what you prefer!
Amy's Veggie Chili
3 T canola oil
2 yellow onions
dash salt
3-4 medium sized carrots
1 green pepper
1 red pepper
2 cloves garlic
1 medium sized garnet yam or sweet potato
2 cans chili beans (a mix of kidney, black and navy), rinsed
32 oz can diced tomatoes
32 ounces water
2 tsp cumin (note: I did not measure as I was adding, but I think that's probably about right)
and red pepper flakes to taste
1. Heat the oil in a large pot over medium heat.
2. Dice your vegetables. Add the onions to the pot and cook a few minutes until slightly translucent, adding a dash of salt about halfway through. Add the carrots, peppers and garlic, stir to combine and let cook until just softened.
3. Add your beans, the tomatoes, the water, the cumin and the red pepper and stir to combine.
4. Let simmer for 2-4 hours, depending on how much time you have and how thick you like your chili. Serve with shredded cheddar cheese or sour cream if desired.
reniaanne
Flag Comment