I was recently inspired to create a vegetarian chili recipe using items I had on hand, including a beautiful red pepper and fresh cilantro. This will become your favorite chili recipe. A video with complete instructions is on my YouTube channel here/below. Keep reading for ingredients and directions.
For this recipe, you will need:
- 1 small onion and 2 cloves of garlic
- 1 tbsp olive oil
- 1 cup of fresh or frozen corn
- 2 -15 oz cans of your favorite beans. I used chili and pinto beans.
- 1 – 8 oz can of tomato sauce, preferably without salt added
- 1 – 32 once carton of vegetable broth.
- 1 diced red pepper
- 1 large carrot peeled and sliced
- 4 extra ripe tomatoes, diced
- 2 tbsp maple syrup
- 2 tsp sriracha sauce
- 1 tbsp coriander
- 1 tbsp cumin
- ½ tsp pepper
- 1 tsp salt (or less if you’re sensitive to salt)
- 1 tbsp fresh cilantro, chopped
To start, put about a tablespoon of olive oil into a saucepan on medium heat. Once warm, add your onion and garlic, stirring until they are semi-translucent. Set aside.
In a large pot, pour in your vegetable broth and tomato sauce. Add in your onion and garlic. Go ahead and put on medium heat as we begin to add the remaining ingredients, including our red pepper, carrots, corn, cilantro, beans, maple syrup, sriracha, diced tomatoes, and our salt, pepper, coriander, and cumin.
Stir everything together and increase your heat to medium-high. Bring to a boil and allow to boil for 7-10 minutes. Then reduce heat to medium low and cover for another 15 minutes. Check to see that your chili is near the desired consistency, knowing it will thicken just a bit more as it cools slightly.
This recipe should provide 6 hearty servings. Add vegan sour cream, vegan cheese and a side of crackers if desired.