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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10 mins
30 mins
Nutritional Value
Ingredients
any color, cored, seeded, and diced
fresh or frozen (no need to defrost frozen corn)
minced
one 28-ounce can
drained and rinsed
or to taste
Instructions
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 sautΓ© for 1 or 2 minutes.
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.
Remove the bay leaves, ladle the chili into bowls, and serve with the desired toppings.
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