Vegetable Chili

Ellen Whiteman

Vegetable Chili is a delicious and hearty dish that is perfect for those following a low carb, gluten-free, and vegetarian diet. It is a spicy and flavorful Mexican-inspired comfort food that can be easily prepared in one pot. This recipe includes ingredients such as olive oil, diced onion, bell pepper, corn kernels, garlic cloves, diced tomatoes, kidney beans, bay leaves, chili powder, ground cumin, salt, and cayenne pepper.

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💪🏻 Low Carb
🌾 Gluten Free
🥗 Vegetarian
Vegetarian
Spicy
Mexican
Comfort Food
One Pot

10 mins

30 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown

Ingredients

Total: 12Serves: 4
2 tbsp olive oil
3/4 cup diced onion
1 bell pepper
Notes:

any color, cored, seeded, and diced

3/4 cup corn kernels
Notes:

fresh or frozen (no need to defrost frozen corn)

2 garlic cloves
Notes:

minced

28 oz diced tomatoes with juice
Notes:

one 28-ounce can

15 oz kidney beans
Notes:

drained and rinsed

2 bay leaves
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/8 tsp cayenne pepper
Notes:

or to taste


Instructions

Step 1 : 

Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the corn and garlic and sauté for 1 or 2 minutes.

Step 2 : 

Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 minutes and up to 1 hour. The longer it simmers, the better the chili will be.

Step 3 : 

Remove the bay leaves, ladle the chili into bowls, and serve with the desired toppings.


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