Vegetarian chili

With cooler weather approaching, make a pot of vegetarian chili that will warm you up without adding too many unnecessary calories.


1 tablespoon olive oil

½ cup red onion, chopped

½ cup red bell pepper, chopped

1 cup cauliflower, chopped

½ cup celery, chopped

¼ teaspoon kosher salt

1 clove garlic, minced

1 teaspoon ground cumin

½ cup vegetable broth or water

2 (28-ounce) can crushed tomatoes

10-ounce can diced tomatoes with green chilies

1 tablespoon chili powder

½ teaspoon celery salt

15-ounce can red kidney beans, rinsed and drained

15-ounce can black beans, rinsed and drained


Heat oil in large pot or dutch oven over medium heat. Saute onion, pepper, cauliflower, and celery for 3 to5 minutes until tender. Season with salt. Add garlic and cumin, cook for one minute, stirring gently to toast cumin. Stir in vegetable broth, crushed tomatoes, and diced tomatoes with green chilies. Add chili powder and celery salt. Add beans and stir to combine. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.

Source link

Leave a Reply