Vegetarian chili with potatoes, tomatoes, corn and beans
This Vegetarian Chili features hearty potatoes, canned tomatoes, sweet corn, and a mix of black, chickpeas, and kidney beans, seasoned with chili powder and cumin. It's a warming and nutritious dish, perfect for cozy dinners, ready in about 30 minutes.
Cook time 60 min
Prep time 15 min
Ingredients:
1 potato1 cup canned tomatoes
1 package sweet corn
1 cup onion
1 tbsp chili powder
1 tsp ground cumin
1 cup black beans
1 cup chickpeas
1 cup kidney beans
Warm up with a hearty and delicious Vegetarian Chili! This recipe combines the flavors of potatoes, tomatoes, sweet corn, and a trio of beans with a perfect blend of spices. It's a nutritious and satisfying dish perfect for a cozy dinner or any occasion where you want a comforting meal.
Instructions:
- Peel and dice the potato into bite-sized pieces.
- Finely chop the onion.
- Drain and rinse the black beans, chickpeas, and kidney beans.
- If using frozen corn, thaw it beforehand.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onions and sauté for 3-4 minutes until they become translucent.
- Add the diced potato and cook for another 5 minutes, stirring occasionally.
- Stir in 1 tbsp chili powder and 1 tsp ground cumin. Cook for about 1-2 minutes until the spices are fragrant.
- Add the canned tomatoes, sweet corn, black beans, chickpeas, and kidney beans to the pot.
- Stir until all the ingredients are evenly mixed.
- Pour in 2 cups of vegetable broth to the mixture if a soupier consistency is desired, or you can add water instead if you prefer.
- Season with salt and pepper to taste.
- Bring the chili to a boil, then reduce the heat to low.
- Cover and let it simmer for about 25-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Taste the chili and adjust seasoning if necessary. You can add more chili powder or cumin for extra flavor.
- Ladle the chili into bowls.
- Garnish with fresh cilantro if desired.
Enjoy your Vegetarian Chili as a comforting and flavorful meal that's sure to please. Packed with vegetables and beans, it's a nutritious option that doesn't compromise on taste. Whether you enjoy it on its own or with your favorite toppings, this chili is sure to become a staple in your recipe collection.
Vegetarian chili with potatoes, tomatoes, corn and beans FAQ:
Simmer the chili for about 25-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the chili for up to 3 months.
You can substitute any variety of beans you like, such as pinto beans or navy beans, depending on your preference. You can also omit the beans for a bean-free version.
A large pot or Dutch oven works best for this chili recipe to accommodate all the ingredients and allow for even cooking.
To increase spiciness, add more chili powder or include diced jalapeños. For a milder chili, reduce the amount of chili powder or use sweet paprika instead.
Tips:
- To enhance the flavors, sauté the onions before adding them to the chili.
- For thicker chili, lightly mash some of the beans and potatoes once they are cooked.
- If you prefer a spicier chili, add a bit more chili powder or some chopped jalapeño.
- For added depth of flavor, you can include a small amount of dark chocolate or cocoa powder.
- Let the chili simmer for at least 20-30 minutes to allow the flavors to meld together.
- Serve the chili with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Nutrition per serving
6 ServingsCalories 200kcal
Protein 9g
Carbohydrates 40g
Fiber 10g
Sugar 6g
Fat 2.04g
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