I wanted to create a great vegetarian chili that I could bring for workplace potlucks so that everyone could enjoy it, not just the meat-eaters! At home, I serve the chili sprinkled with sharp cheese and have crusty rolls or cheddar cornbread on the side.
Portion size8 servings
Credits :Andreya Rayburn
Chop the onions and bell peppers and set aside. Mince the garlic and add it to the onions and peppers. Drain and thoroughly rinse all the beans. Rinse the corn with warm water. In a large Dutch oven, heat the olive oil over medium-high heat. Add in the onions, garlic, and peppers. Saute until onions and peppers are softened, and the garlic is fragrant (about 5 minutes). Still over medium-high heat, add in all the beans, corn, and the diced tomatoes. Stir thoroughly. Add in the tomato sauce and tomato paste, combining well. Reduce the heat to medium and simmer for 15 minutes. Reduce the heat to medium-low. Stir in herbs de provence, chili powder, chipotle powder, chipotle hot sauce, and chili flakes. Simmer for 1 hour, stirring occasionally. Adjust the spiciness to your liking (if necessary) just prior to serving. Ladle out the chili and sprinkle with the grated cheese. Serve with warm crusty rolls. Will keep several days in the refrigerator. Tip: Stir in vegetarian "ground meat" in the last 10 minutes of simmering to give a meatier texture to the chili and add protein. Alternative time-saver technique: Saute the onions, peppers, and garlic in a large frying pan, then combine with all other chili ingredients in a slow cooker. Cook on high for 3-4 hours or low for 8-10 hours. This technique works great for potlucks and get togethers when you don't want to be stuck in the kitchen!