The perfect dinner for those sneaky, lingering winter days? My quick and easy Vegetarian Chili! It is delicious and healthy, plus this recipe makes a ton, so you can freeze some as a bonus meal for another day!
As we head into the spring season, I am always reminded how quickly winter can sneak back into our lives. One day it will be sunny and 70; the next day, cloudy, rainy and 55 which is the perfect opportunity to pull out this one pot meal recipe.
- 3 Tbls olive oil
- 2 large onions, chopped
- 6 garlic cloves, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 fennel bulb, core removed and chopped
- 2 jalapeno peppers, seeds removed, chopped
- 1 eggplant, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchini, chopped
- 2 cans red kidney beans, drained and rinsed
- 2-28 oz cans plum tomatoes
- ¼ cup fresh flat-leaf Italian parsley, chopped
- 2-3 Tbls chili powder
- 1 Tbls cumin
- 1Tbls oregano
- salt/pepper to taste
- red pepper chili flakes
*Tip: Chop all of the vegetables roughly the same size for consistency*
Optional Chili Toppings:
- shredded cheddar cheese
- sour cream
- fresh cilantro
- crushed tortilla chips
Heat olive oil in large pot over medium heat. Add onions, garlic, carrots, celery, fennel and jalapeno peppers. Cook stirring frequently for 10 minutes.
Add eggplant, bell peppers, zucchini, kidney beans, tomatoes (with juice), parsley, chili powder, cumin, and oregano to pot and stir.
Cover and cook chili for 25 to 30 minutes. Sprinkle salt, pepper and red pepper chili flakes to taste. Ladle into bowls, add any toppings you would like and enjoy!
*This recipe makes a LOT of chili! Good for leftovers or for freezing for another rainy day!
Green Gingham Background texture via Shutterstock
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