This vegetarian chili has a lot of ingredients but that’s what makes it special. It’s still easy to make and the perfect thing to serve at a sleepover or party or pack in a thermos for lunch at school.
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, chopped
4 cloves garlic, minced
3 stalks celery, diced
1 red bell pepper, chopped
3 medium size carrots, diced
1 can (28 oz.) diced tomatoes
1 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon Tamari soy sauce
1 cup corn kernels (fresh, canned or frozen)
1 cup cooked kidney beans (27 oz. can, drained)
1 cup cooked black beans (27 oz. can, drained)
1 cup cooked pinto beans (14 oz. can, drained)
1⁄4 cup chopped fresh cilantro
Salt & black pepper to taste
Sliced green onions, sour cream and/or grated Cheddar cheese
Begin by using a large, heavy-bottomed stockpot. When butter is melted and the oil is heated, sauté the onions and garlic until softened. Stir in celery and continue sautéing. Next add the bell pepper and sauté until peppers are soft. Add the carrots and continue sautéing.
Next add in the diced tomatoes and tomato sauce. Stir in ground cumin, oregano, chili powder, Worcestershire sauce and Tamari soy sauce. Cover with a lid, lower the heat and simmer for 10 minutes, stirring occasionally.
Finally, add the remaining ingredients (corn and beans) and continue cooking for about 10 minutes more, allowing all ingredients to blend. Stir in the cilantro and add salt and pepper if needed.
Serves 8 or more.
*Recipe and image courtesy of The Supernatural Kids Cookbook.*