When the cold icy winds of winter start getting to me. Nothing makes me feel better then the smell of my vegetarian chili cooking in the house. Let’s face it as a self-proclaimed foodie I have tried many versions. Now I have successfully incorporated a few of my fave vegetarian chili recipes into one and voila Maryse’s Marvelous Vegetarian Chili is born! Chock full of beans and veggies, it’s guaranteed to please your pickiest eater. Get out your big pot and start the process you won’t regret it.
Maryse’s Marvelous Vegetarian Chili
1 tablespoon olive oil
1 medium sized onion
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons dried oregano
3 stalks celery -chopped
4 cloves garlic finely- diced
1 jalapeno pepper finely- diced
1 green bell pepper- chopped
1 yellow bell pepper-chopped
3 cans stewed tomatoes -chili flavoured
1 tablespoon black pepper
1 tablespoon crushed red pepper
¼ cup chili powder
1 can kidney beans-drained
1 can black beans-drained
1 can garbanzo beans-drained
1 can whole kernel corn-drained
Heat the olive oil in a good-sized pot over medium heat. Stir in onion, cumin, oregano and salt. Stir until the onion is tender or translucent in colour. Add in jalapeno peppers, garlic, celery and bell peppers. Lower heat and stir for 3-4 minutes.
Pour in tomatoes into the pot. Add chili powder, black pepper and red pepper. Add in kidney beans, garbanzo beans, and black beans. Check seasonings to taste and feel free to kick up the spiciness a notch! Cook on medium heat for 10 minutes. Add in corn, cover pot and continue cooking on low-medium heat for 35 minutes.
Serve with rolls or fresh bread, and a salad.
Love and Laughter