Vegetarian dishes don’t have to be boring. If you’re a vegetarian or simply on a diet, you’ll love this vegetarian chili. Having no beef in the chili makes a huge difference in its fat content. Kidney beans, one of the main ingredients of chili, serve as the main protein source. These beans are also high in dietary fiber which is great for digestive health.
Today’s vegetarian recipe uses a combination of red kidney beans and garbanzo beans. The key to a great and tasty chili is slow cooking. The chili needs to simmer over low heat for an hour. Enjoy the comforting warmth of this chili with nachos, tortilla, crusty bread or rice.
• 30 oz can of garbanzo beans
• 30 oz can of red kidney beans
• 1 ½ large onions, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 yellow squash, diced
• 1 zucchini, chopped
• 1 bunch of Italian parsley, chopped
• 5 plum tomatoes, diced
• ¼ cup of olive oil
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp dried basil
• 1 tbsp dried oregano
• juice from 1/2 lime
• 28 oz can of crushed organic tomatoes
• sour cream
• grated cheddar cheese
• hot sauce
This recipe takes about 70 minutes to make/cook. Serves 8 to 10.
Pre-heat a pot over medium-high heat.
Pour olive oil into the pan.
Sauté onion, garlic zucchini, and squash for a few minutes.
Add chili powder, cumin, dried basil, and dried oregano.
Continue sautéing for a couple of minutes.
Add canned tomatoes, fresh tomatoes, garbanzo beans, red kidney beans, chopped parsley, and lime juice.
Stir for another minute.
Cover the pot with a lid and simmer for an hour over low heat.
Turn off heat.
Ladle chili into a shallow bowl.
Top with sour cream and grated cheddar cheese.
Drizzle with hot sauce and serve.
Ideas And Tips:
• You may use guacamole instead of sour cream.
• Red kidney beans are toxic if eaten raw or not properly cooked. If you are using raw kidney beans, make sure to soak the beans in water overnight before using it in your chili.
images – https://www.youtube.com/watch?v=t06PBioNMog