Vegetarian Chili

Vegetarian Chili

We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week.  You won’t miss the meat in this recipe and I love how hearty it is. 


2 Cups Cooked Kidney Beans

2 Cups Cooked Pinto Beans

1 Tablespoon Kosher Salt

1/4 Cup Olive Oil

14 Minced Garlic Cloves

1 Chopped Jalapeño Chile

2 Chopped Yellow Onions

6 Chopped Medium Tomatoes

1/2 Cup Tomato Paste

3 Tablespoons Fresh Thyme Leaves

2 Teaspoons Dried Oregano

1 Teaspoon Ground Cumin

10 Chopped Sun Dried Tomatoes

1 Teaspoon Freshly Ground Pepper

1/4 Cup Chopped Fresh Cilantro

If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown.  Add the chopped tomatoes and jalapeño.  Cook for another 5 minutes. Stir in the beans and any of their cooking liquid.  Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper.  Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally.  Serve topped with chopped cilantro.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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