This chili recipe is vegetarian-friendly and is loaded with lots of veggies. While it may seem unusual from the traditional chili recipes with meat, this chili is as spiced up to be as tasty as it can get!
🔴 Check the full recipe on how to make Vegetable Chili here:
Ingredients:
2 cups water or vegetable stock
½ cup beer of your choice
3 tbsp olive oil
¾ cup carrots, diced
1 cup green or red bell peppers, diced
1 cup yellow onions, diced
1 cup celery, diced
½ cup yellow bell peppers, diced
1 cup sweet potatoes, diced
2 tbsp garlic, minced
¼ cup cilantro roots and stems, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tbsp pickled jalapeno, drained and minced
2 cups tomatoes, chopped (no need to de-seed)
3 cups beans, red or black, canned and drained
1 cup corn kernels, canned and drained
2 tbsp tomato paste
1 tbsp lime or lemon juice
Salt, ground black pepper, and brown sugar to taste
To serve:
Cilantro leaves
Chili flakes
Mozzarella or any grated cheese of your choice
⬇️ How to make Vegetable Chili ⬇️
0:10 In a large soup pot, heat up the oil.
0:14 Saute the onions, garlic, cilantro roots and stems, celery, carrots, bell peppers, and sweet potatoes until caramelized.
0:43 Add the oregano, cumin, coriander, and chili powder. Saute briefly until aromatic.
0:59 Add the tomato paste and roast briefly.
1:05 Deglaze with beer and reduce briefly.
1:16 Add the lime or lemon juice and water or vegetable stock. Bring mixture to a rolling boil.
1:26 Reduce to a simmer and continue simmering for roughly 20 minutes until vegetables are fully cooked and liquids have reduced to half.
1:33 Towards the last 10 minutes of cooking, add tomatoes, jalapeños, corn kernels, and beans. Mix until evenly incorporated.
1:53 Season with sugar, salt, and pepper. Adjust accordingly.
2:03 Garnish with cilantro leaves, a pinch of chili flakes, and 2 tablespoons of cheese per serving!
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