Super Simple Veggie Chili
When we lived in Philadelphia, there was a restaurant nearby that had incredible veggie chili.
Growing up, I was never a fan of chili or veggie chili. But once I tasted this chili I was hooked.
When we moved out of the city, I knew that I needed to try to make my own version of the recipe.
I have no idea how close my own recipe is to the actual restaurant version, but this chili is so easy to make and tastes amazing.
It’s perfect for a chilly fall day and so simple to throw together.
Chances are you already have most of the ingredients for this chili in your pantry and fridge.
Get Started
Gather together your ingredients, a cutting board & knife and a large pot or dutch oven.
Ingredients
- Carrots – 1lb or bag baby carrots
- Celery – 3 stalks chopped
- Corn – 1 cup
- White Onion – 1 large chopped
- Red Pepper – 1 chopped
- Jalapeno – 1 (remove veins and seeds) chopped finely
- Black Beans – 1 can
- Kidney Beans – 1 can
- Crushed Tomatoes – 1 large can
- Tomato Paste – 1/2 can
- Garlic Cloves – 2 minced
- Water – 1 cup
- Spices – Salt & Pepper 1 tsp each, 2 tsp Cumin, 1 tbsp Chili Powder
Instructions
Heat some olive oil in your pot or dutch oven. Add onion, carrot, peppers, celery and spices. Cook until vegetables start to soften (about 15 minutes) – stir occasionally.
Add crushed tomatoes, tomato paste, beans and water. Cook on medium heat for 1 hour or more. (I sometimes leave on the stove on low for a couple of hours, it just gets better).
Serve
Serve chili over bulgar wheat or brown rice. Top with shredded cheddar cheese, sour cream and cilantro leaves. This is really good with a slice of cornbread.
