Description
This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.
Ingredients
Scale
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/3 cup dry quinoa
- 1 cup water
- 1 (or 2) 15-ounce can black beans, drained*
- 1 15-ounce can kidney beans, drained
- 2 28-ounce cans diced fire roasted tomatoes**
- 4 tablespoons salted butter (or vegan butter)
- 1 15-ounce can corn (or 1 1/2 cups frozen corn), drained
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 2 tablespoons each chili powder and dried oregano
- 1 tablespoon each garlic powder and cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
Instructions
- Dice the onion. Mince the garlic.
- In a large pot or Dutch oven***, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
- Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops.
Notes
*Make this recipe with a total of 3 15-ounce cans of beans for an even more filling meal.
**Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes.
***This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.
- Category: Main dish
- Method: Stovetop
- Cuisine: Chili
- Diet: Vegetarian
Keywords: Vegetarian chili, vegetarian chili recipe
