Who doesn’t have a chili recipe? Most people I know love chili and it’s a dish with many a family secret attached to it.
This Vegetarian Chili recipe is pretty straight forward and is a favorite with my beau. It gets requested a few times a month. I love it because I can make 2 separate batches if I want to add meat to mine which I do about half of the time, but you really don’t miss the meat. If your dish has that deep flavor cooked in, you don’t necessarily need the meat for a hearty taste.
That deep flavor is achieved with ‘blooming’ the spices and adding 3 different forms of tomato: tomato paste, whole tomatoes, and tomato sauce.
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- October 21, 2018
- 1 hr
- Print this
- 1 15oz can kidney beans
- 1 15oz can black beans
- 1 15oz can whole stewed tomatoes
- 1 8oz can tomato sauce
- 2 tbsp tomato paste
- 2 cups vegetable stock
- 1 small onion diced
- 2 small cloves garlic minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Step 1
- If you are using an Instapot or pressure cooker, saute said ingredients first then add all of the other ingredients and hit the chili button or set the pressure cooker for 20 minutes.
- Step 2
- Heat the olive oil in heavy bottom pot. Add the diced onions and saute until translucent. Add in the spices and bloom for about 30 seconds then add the tomato paste and cook for about another minute. Add the minced garlic.
- Step 3
- Then add the stewed tomatoes and tomato sauce.
- Step 4
- Rinse the beans. Put in the kidney and black beans and the vegetable stock. Season with salt and pepper to taste.
- Step 5
- Let simmer for about a a half an hour to hour hour for deeper flavor.
- Step 6
- Meanwhile, bake up some Cornbread or Sweet Corn Cake.
- Step 7
- Pile on you favorite chili fixins. Chili is always better the next day too.
- Step 8