This is a slightly different variation of a traditional Vegetarian Chili recipe. Many of the ingredients (beans, spices, vegetables) can be modified to meet your tastes.
This recipe can be made in a stove top pot or in a crock pot. While using a crock pot, you can increase cooking time to 4 hours.
- 1 medium onion, chopped, red, white, or yellow only
- 4 cloves garlic, pressed or minced
- 2 tablespoons olive oil
- 1 large carrots, finely chopped
- 1 red bell pepper, chopped
- 1 green/yellow/orange pepper, chopped
- 1 jalapeno pepper, finely chopped
- 2 x 15 oz. cans of beans, (can be a mix of chickpeas, black-beans, kidney-beans, etc), drained
- 1 x 15 oz. can of corn
- 2 x 15 oz. can of chopped tomatoes
- 1 teaspoon cayenne pepper, chili powder or hot sauce (add more to season to taste)
- 1 teaspoon Worcestershire sauce, or add more to season to taste
- Heat olive oil in a fresh pot over low flame.
- Add garlic, onion, carrots and peppers to a pot and simmer on low for 20 minutes
- Add corn, beans, tomatoes and spices to taste. Cook on high for 30 minutes
- Lower heat and cook for 2 hours. Serve hot with the shredded cheese (or other desired) topping.