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Easy-Beany Vegetarian Chili

If you're looking for a quick and easy veggie chili recipe, you've come to the right place. Stonyfield yogurt is a great substitute for sour cream alternatives in this recipe. I like it better than either of these. And it's great on Purpose! Read on to learn more. Here's what you'll need to make this vegetarian chili:
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 164
Ingredients Method Video Notes

Ingredients
  

  • 1 tsp cumin
  • 1 1/4 cup onion medium dice
  • 1/4 cup red bell peppers medium dice
  • 1/4 cup celery medium dice
  • 1 green onion chopped
  • 1 can diced tomatoes
  • 1/2 cup sweet corn1 can kidney beans drained
  • 1/2 can black beans drained
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne if you do not like spicy foods omit the cayenne
  • pinch red pepper flakes
  • 1/4 cup loosely packed cilantro
  • Garnish Ideas: Sliced Avocado Shredded Cheddar Cheese, Sour Cream, Green Onions, Chives

Method
 

  1. Toast cumin in a dry saute pan until aromatic, about 10 – 20 seconds. Set aside.
  2. Add oil to pan and saute onions, red bell peppers, celery, and green onion until soft. Season with salt and pepper. Add can of diced tomato and lower heat to medium. Add corn. Let simmer and thicken 5 minutes. (if chili starts to get dry lower the temperature and add veg stock/water)
  3. Add beans to the pot. Add toasted cumin, salt, pepper, cayenne, red pepper flakes.
  4. Stir in cilantro before serving to keep its bright green color.

Video

Notes

The chili freezes well as well, so you can enjoy it anytime.