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:
Toast cumin in a dry saute pan until aromatic, about 10 – 20 seconds. Set aside.
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)
Add beans to the pot. Add toasted cumin, salt, pepper, cayenne, red pepper flakes.
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.