Vegetarian Chili And Whole Wheat Corn Bread
A hearty and flavorful vegetarian chili packed with vegetables and beans, complemented by whole wheat corn bread. Perfect for a comforting, nutritious meal for any occasion.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 sweet red pepper, chopped ⓘ
- 2 carrots, finely chopped ⓘ
- 4 cloves garlic, minced
- 1 green pepper, chopped ⓘ
- 1 (28 oz.) can chopped tomatoes ⓘ
- 2 Tbsp. fresh cilantro, finely chopped
- 2 jalapenos, finely chopped ⓘ
- 2 Tbsp. chili powder ⓘ
- 1 tsp. cumin ⓘ
- 1 cup cooked kidney beans ⓘ
- 1 cup cooked pinto beans ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. freshly ground pepper ⓘ
Instructions
- In a large, nonreactive soup kettle, warm the vegetable oil over low heat.
- Add the chopped onion, carrots, minced garlic, chopped red and green peppers, and chopped jalapenos.
- Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.
- Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.
- Add the chopped tomatoes and their juice, along with the cooked kidney and pinto beans.
- Increase the heat to medium and bring the chili to a simmer.
- Maintain a simmer and cook for 20 minutes.
- Stir in the salt, freshly ground pepper, and chopped cilantro.
- Serve hot.
Tips & Substitutions
To enhance the flavor of your chili, consider adding a splash of lime juice or a dollop of sour cream on top before serving. If you prefer a milder chili, reduce the number of jalapenos or omit them entirely. For a heartier dish, feel free to add other vegetables like zucchini or corn. This vegetarian chili is also a great way to use up any leftover vegetables you have on hand.
Serving Suggestions
Serve this vegetarian chili hot, garnished with fresh cilantro or avocado slices. It pairs beautifully with Whole Wheat Corn Bread for a complete meal. For a refreshing drink, consider serving it with Margarita Slurpees. You can also offer a side of tortilla chips or a simple green salad to balance out the richness of the chili.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portions for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then heat on the stovetop over medium heat until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Chili And Whole Wheat Corn Bread contains roughly 1356 calories, with 26g protein, 158g carbohydrates, and 74g fat. It is an excellent source of vitamin A (273% of the Daily Value), dietary fiber (106% of the Daily Value), and iron (77% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this vegetarian chili can be made ahead of time and actually tastes better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving. It also freezes well, so you can prepare a big batch and enjoy it later.
Is this recipe suitable for vegans?
Absolutely! This vegetarian chili is naturally vegan as it contains no animal products. Just ensure any additional toppings, such as sour cream or cheese, are also vegan-friendly if you're serving it to vegan guests.
What can I serve with vegetarian chili?
This chili pairs well with a variety of sides. Whole Wheat Corn Bread is a fantastic companion, but you can also serve it with a fresh salad, tortilla chips, or even rice. For a spicy kick, consider serving it alongside Wendy'S Salsa.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).