Vegetarian Chili

Vegetarian Chili

  • Preparation 25 min
  • Cooking 50 min
  • Servings 6
  • Freezes Yes
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
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Ingredients

    • 1 can 19 oz (540 ml) kidney beans, rinsed and drained
    • 1 onion, chopped
    • 2 tbsp (30 ml) olive oil
    • 3 garlic cloves, finely chopped
    • 1 red bell pepper, diced
    • 1 cup (145 g) carrots, peeled and diced
    • 1/2 cup (70 g) diced celery
    • 1 fresh red chili pepper, seeded and finely chopped (optional)
    • 1 cup (150 g) corn kernels, fresh or frozen
    • 1 can 28 oz (796 ml) diced tomatoes
    • 1/2 cup (125 ml) vegetable broth
    • 1 tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 6 small 5-inch (12.5-cm) round bread loaves
    • 1 cup (100 g) cheddar cheese, grated
    • 1/2 cup (20 g) fresh cilantro, chopped
    • 1/2 cup (125 ml) sour cream or thick plain yogurt
    • 1 lime, cut into wedges

Preparation

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