Best Vegetarian Chili
By: Lisa from Two Bears Farm
If you're looking for some awesome vegetarian chili recipes, you won't be disappointed with this one. There's no better way to greet cooler weather than with a big bowl of comfort food. This Vegetarian Chili will warm bellies and it's quick to make.
Ingredients
- 1 cup elbow macaroni
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 1 large onion, chopped
- 1 medium sized zucchini, diced
- 1 medium sized yellow squash, diced
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (28-ounce) diced tomatoes
- 1 can (16-ounce) canned corn
- 1 can (4-ounce) chopped mild green chilis
- 1/2 cup tomato paste
- 2 can (15.5-ounce) red kidney beans, rinsed and drained
Instructions
- In 5 quart Dutch oven over medium heat, cook carrots, garlic, and onion in olive oil, stirring occasionally, until vegetables begin to soften and brown.
- Add zucchini and yellow squash; cook, stirring, until all veggies are tender crisp. Stir in chili and salt; cook 1 minute.
- Add tomatoes with their liquid, corn with its liquid, chopped green chilis with their liquid, tomato paste and 2 cups of water. Over high heat, heat to boiling.
- Reduce heat to low; simmer uncovered for 20 minutes. Meanwhile, prepare macaroni as label directs and drain. Stir macaroni and beans into chili. Heat through.
- Garnish with shredded cheddar cheese if desired.