Sometimes all I need is a hot bowl of spicy chili to wash the days’ troubles away. This vegetarian chili seems to warm the soul… I kept the garnishes simple. The cool, creaminess of the Greek yogurt does not take away from the chili’s bold flavors while adding a welcome touch of tang and a boost of protein.
See Vegetarian Chili on Key Ingredient.
| Vegetarian Chili |
Recipe type: Chili, Entree, Vegetarian
Author:
Prep time: 40 mins
Cook time: 22 mins
Total time: 1 hour 2 mins
Serves: 8
Hearty, flavorful, and bold; this satisfying chili holds its own without meat.
Ingredients
- 6 cups cooked bean mix {a variety of beans, lentils, green and yellow split peas rinsed and soaked overnight drained, and simmered in salted water for 2 hours until tender}
- 1 cup reserved bean cooking liquid
- 2 organic green bell peppers, chopped
- 2 organic yellow onions, chopped
- 6 organic garlic cloves, grated or minced
- 2 TB chili powder
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1/4-1/2 tsp cayenne pepper, to taste
- 1-2 organic tomatoes, chopped
- Salt, to taste
- Sliced organic avocado
- Teaspoon of organic Greek yogurt
Garnish:
Directions
- Heat oil in a large, heavy bottomed pot over medium-high heat. Sauté onions, bell peppers and garlic until soft. Add spices and let cook about 2 minutes.
- Gently mix in cooked beans, a 1/2 cup of reserved cooking liquid, and tomatoes. Add remaining liquid if need be. Bring to boil, stir, and reduce to simmer for 20-30 minutes.
- Check seasonings, garnish, and serve.
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
Oh wow – you are very talented – it looks good!