The Best Vegetarian Chili
This vegetarian chili is one of my favorite quickie dinners to make when I don’t feel like spending my night in the kitchen. It’s packed with fiber + plant-based protein from chickpeas and kidney beans. Also awesome: this vegetarian chili is loaded with gut-friendly ingredients like garlic and onion (both prebiotics). Consider the hearty meal a no-brainer for vegetarians and carnivores alike.
I love pairing my vegetarian chili with brown rice and topping it with creamy avocado, pickled onions, and shredded cheddar cheese. I keep the recipe mild since I don’t personally love things spicy, so feel free to add your own kick with sriracha or red pepper flakes!
Added bonus: I think this chili tastes even better the next day. Eat it cold out of the refrigerator or even use it as a topping for a hearty piece of toast. It all works.
The Best Vegetarian Chili
Serves: 3
1 tbsp olive oil
1/2 large yellow onion, chopped
2 cloves garlic, minced
1/2 tsp cumin
1 14.5-oz. can diced tomatoes (organic + no salt added)
1/2 15.5-oz. can chickpeas, rinsed and strained
1/2 15.5-oz. can kidney beans, rinsed and strained
2/3 C frozen corn (I love using the fire roasted frozen corn from Trader Joe’s)
Salt + pepper
Over low-medium heat, sauté onions in a medium saucepan with olive oil, stirring occasionally. Once onions appear translucent, add garlic and cumin to saucepan. Continue stirring until onions begin to caramelize, about five minutes.
Add diced tomatoes, chickpeas, and kidney beans to the saucepan and cover. Stir occasionally.
Once the chili is bubbling and thick, add the frozen corn to the saucepan and stir to heat corn through, about 1-2 minutes. Add salt + pepper to taste.
Remove chili from heat and add preferred toppings before serving.
