Prep 15 mins
Cook 30 mins
I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.
- Drain and rinse beans and corn.
- Heat oil in a large soup pot.
- Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
- Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
- Bring to a boil, reduce heat, and simmer for about 30 minutes.
- More vegetable juice can be added if chili gets too thick.
Simple, quick veggie chili. I used red peppers, rather than green, and I added a bit of chipotle tabasco. Made for PAC Spring 2007. Thanks for a good basic recipe!
Easy and simple. My only issue is that I'm not much of a spice expert, so I was grasping in the dark with the chili powder and cumin. Since this is a vegetarian chili, the taste is spot on; wholesome and doesn't taste processed. I added mushrooms and I even think when I make it again I will use rice to absorb all the liquids. :) Great recipe! Thank you!
Buonas noches and thank you for helping me put a tasty and healthy meal on the table quickly tonight. I made a couple changes but nothing major. I only had one small green pepper so I used an orange pepper for the second one. Then, I had a bunch of part used cans of various beans that I had opened for other recipes on the tour. So, red kidney beans, black beans and pinto beans all went into the pot. I served it with flour tortillas on the side, a sprinkling of Monterrey jack cheese and a dollop of reduced fat sour cream. Made for Chow Hounds on ZWT5.