Easy Vegetarian Chili

Easy Vegetarian Chili might be just the main course you are searching for. This recipe makes 6 servings with 335 calories, 15g of protein, and 7g of fat each. For $1.3 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of American food. 5755 people were glad they tried this recipe. If you have stock, baby corns, tomatoes in juice, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by The Endless Meal. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Similar recipes include Easy Vegetarian Chili, Easy Vegetarian Chili, and Easy Vegetarian Chili.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1-3 tablespoons chiili powder (more will be spicier)

2 cup of frozen corns (you could use fresh but frozen is easy an works great)

2 can of beans, drained and rinsed (I used kidney and white beans)

2 carrots, diced

3 stalks of celery, diced

¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)

2 tablespoons of cumin

4 cloves of garlic, finely minced

2 tablespoons oil

1 large onion, diced

1 teaspoon oregano

Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)

Salt to taste(you'll need quite a lot)

2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)

2 peppers, diced (I used 1 red and 1 yellow pepper)

Equipment:

pot

Cooking instruction summary:

Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.Continue to cook the chili, stiring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.Generously salt to taste.Serve on its own or topped with one (or all!) of the delicious toppings.Enjoy!

 

Step by step:


1. Heat oil in a large pot over medium high heat.

2. Add onion and sauté for about 3 minutes.

3. Add garlic and sauté 1 minute more.

4. Add spices and cook stirring for about 30 seconds.

5. Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften.

6. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.Continue to cook the chili, stiring occasionally, for 20 minutes.

7. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.Generously salt to taste.

8. Serve on its own or topped with one (or all!) of the delicious toppings.Enjoy!


Nutrition Information:

Quickview
343k Calories
16g Protein
7g Total Fat
58g Carbs
36% Health Score
Limit These
Calories
343k
17%

Fat
7g
11%

  Saturated Fat
0.92g
6%

Carbohydrates
58g
19%

  Sugar
7g
8%

Cholesterol
14mg
5%

Sodium
285mg
12%

Get Enough Of These
Protein
16g
33%

Vitamin C
82mg
100%

Vitamin A
3854IU
77%

Manganese
1mg
58%

Fiber
11g
45%

Iron
6mg
37%

Folate
142µg
36%

Potassium
1155mg
33%

Magnesium
119mg
30%

Phosphorus
260mg
26%

Copper
0.49mg
25%

Vitamin B6
0.41mg
20%

Vitamin B1
0.28mg
19%

Calcium
181mg
18%

Vitamin K
18µg
18%

Zinc
2mg
17%

Vitamin E
2mg
16%

Vitamin B3
2mg
12%

Vitamin B5
1mg
12%

Vitamin B2
0.17mg
10%

Selenium
6µg
9%

Vitamin B12
0.08µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
4th of July Double Berry Galette

Laurens Latest

Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!)

Ambitious Kitchen

Classic Tuna Macaroni Salad

Simply Scratch

Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano)

Saveur

Banana Turon

Kawaling Pinoy