Vegetarian Chili AWARD WINNING recipe! (with Optional Carey and Instapot instructions)
Welcome back to the Mini Farm!! Today I’m sharing my AWARD WINNING Vegetarian chili recipe. You can make this on the stove in 45min, in an instant-pot or Carey pressure canner in about 15min OR dump all the ingredients in the crockpot and let cook for 6hrs on low (so many options!!) Come cook this yummy dinner with me 💖😋↓↓↓ CLICK SHOW MORE ↓↓↓
INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder (you can pick a spicy or smoky chili powder or a mix of both)
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 tsp ground mustard seed (optional)
• 1 tsp celery seed (optional)
• 1 tsp ground coriander seed (optional)
• 1 qrt (or 2 small cans 15 ounces each) diced tomatoes with their juices
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• Garnishes: chopped cilantro, sour cream, grated cheddar cheese, diced red onions.
In this episode we show you how to make an award winning vegetarian chili with real ingredients at home. Thanks for watching!!
Want to send me a note? Email me at Kristin@minisliceoffarm.com 💖
How to waterbath
How to peel garlic hack video
How to cut up a whole chicken
Link to the Carey
We got lots of questions about the knife we use in the “how to cut up a chicken” video, this is the one we used
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