The Best Vegetarian Chili EVER!
Posted on Nov 30, 2010
Historically, my husband has always been a bit skeptical of vegetarian chilis. I think this is because he used to eat meat (he turned veggie at age 15) and probably never got used to the non-meat flavor in veggie chili. (I could probably ask him why he didn’t like it but it’s more fun for me to speculate on this blog hehe). Anyway – I recently came across a really flavorful veggie chili recipe on Kath Eats and convinced my husband to try it. It was a total SUCCESS! He LOVED the chili so much he went back for seconds I made a few modifications to Kath’s recipe – but overall stayed pretty true to it because it was so good! Thanks Kath for a great recipe!
1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Navy (or pinto) beans, drained and rinsed (I used pinto beans because I like them better)
1 cup frozen corn
1 cup frozen okra (I actually omitted this, and substituted 1 cup of chopped red pepper)
1/2 cup frozen lima beans (or canned) (I omitted this too, and substituted 1/2 cup chopped red onion)
1 28 oz can crushed tomatoes
1 cup vegetable broth (or chicken broth) To keep it veggie friendly, I used veggie broth of course
3 garlic cloves (I probably used closer to 4-5 to up the flavor)
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweet) (This is totally the secret ingredient in the recipe! Makes the chili super smoky and gives it a wonderful flavor!)
2 sprinkles garlic powder (This ended up being about 1/2 tsp for me)
1 sprinkle cayenne pepper (This ended up being a little less than 1/4 tsp for me)
3-4 glugs Worcestershire sauce (Worcestershire sauce has anchovies in it, so I actually used soy sauce as a substitute and it worked great!)
1/2 tsp kosher salt
A few grinds of black pepper
Chop the garlic, onion, and red pepper. Saute lightly over medium high heat in 1-2 tsp olive oil
Add everything else into the pot! Bring to a boil.
Reduce heat and simmer for 30 min or longer as needed
Top with cheese, sour cream, and serve with tortilla chips!