Spring has yet to come here in Champaign, IL so we made chili the other day! This was the best chili I’ve ever made, yay! It was delicious and packed a bit of a punch too. It was also super easy and vegetarian! So yes, I am super excited to share it with you!
This makes 3-4 servings depending on the size of the serving. The ingredient list may seem long but it’s primarily seasoning and canned foods.
This dish has a ton of fiber but is a little lower on the protein side. I recommend adding 1 ounce of cheese and 1/4 cup Greek yogurt to bowl when serving to provide more protein (and delicious taste, of course).
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 bay leaf
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 teaspoons or 1 tablespoon oregano
- 2 cloves garlic, crushed
- 1 can green Chile’s
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1 can crushed tomatoes
- 1/2 cup water
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 can kidney beans, rinsed
- 1 can chickpeas, rinsed
- 1 small can corn, rinsed
- Toppings like Greek yogurt, cheese, avocado
- Heat oil in large pot on medium heat
- Add diced onion and let soften (~3 minutes)
- Add in bay leaf, cumin, salt, oregano, and garlic. Temper for about 1 minute (stir around in onions/oil and let warm up)
- Add the Chile’s, peppers, and celery and let cook for 3 minutes
- Add crushed tomatoes, water, cayenne pepper, paprika, kidney beans, and chick peas. Lower heat to medium low and let simmer for 40 minutes. Stir pot contents a few times.
- Add corn and let cook for just five more minutes.