My Vegetarian Chili

My Vegetarian Chili

Hardy Chili for vegetarian diets.

Prep45 min
Cook45 min
Total1 hr 30 min
Servings6
Difficultymedium

Ingredients

  • 0.5 cupRed Bell Peppers
  • 0.5 cupGreen Bell Peppers
  • 0.5 cupYellow Onion
  • 2 clovesGarlic
  • 1 14.5 oz. canItalian seasoned tomato sauce
  • 1.5 cupsVegetable Broth
  • 1 14.5 oz. canDark Red Kidney Beans
  • 1 14.5 oz. canLight Red Kidney Beans
  • 1 14.5 oz. canGreen Chili Peppers and Diced Tomatoes
  • 1 14.5 oz. canWhole Kernel Corn
  • 0.5 cupRoma Tomatoes
  • 0.25 tspGround Black Pepper
  • 0.5 tspOnion Powder
  • 0.25 tspGarlic Powder
  • 2 tbspLight Brown Sugar
  • 1 1.25 oz. packLow sodium mild Chili seasoning mix
  • 0.5 10 oz. packagePlant Based Chorizo Crumbles

Instructions

  1. 1

    Dice green peppers, red peppers, yellow onion and garlic cloves. Use pan spray, margarine, or butter to sauté peppers, onions and garlic in a skillet. Drain and add canned corn. Season with onion powder, garlic powder, and black pepper. Sauté for approximately 15 minutes.

  2. 2

    Combine in a pot, Italian seasoned tomato sauce, 1 1/2 cups of vegetable broth, Chili seasoning and green chilies and diced tomatoes. Start heating on medium temperature.

  3. 3

    Open kidney beans. Add drained and rinsed beans to the ingredients in the pot. Add sautéed corn, peppers, onions, and garlic to the pot. Cook on low 45 minutes or until all ingredients are fully incorporated. Add the fresh dice roma tomatoes 15 minutes before finishing. Stir in 2 tablespoons of light brown sugar. Enjoy with shredded cheese or sour cream. To make this a truly hardy chili add half a package of plant based chorizo crumbles. Because they need less cooking time, add chorizo crumbles last.