Here is a vegetarian chili recipe that is simple to make, healthy and very satisfying.
The chili is quick to assemble and to get in the pot, but needs to simmer for a long, long time so the flavors blend perfectly. (Of course then you can do other things!) A vegetarian chili is also a perfect candidate for a crock pot or a slow cooker, if you have one!
If you don’t like it too spicy, use mild chili powder, and maybe skip the cayenne pepper; especially if serving to kids.
It's good to know that cayenne pepper is a great spice that gives plenty of heat and depth to many dishes. But it's also a medicine that is very healthy for blood circulation, your heart and has many other health benefits as well- but it is strong!
Find out how hot you and your family can take! In this recipe I am using canned tomatoes and beans for simple convenience, but you can of course use chopped fresh tomatoes if you like instead. This recipe will give enough leftovers to freeze, but it does taste great the day after as well…
Variations: Add corn, diced carrots, sliced zucchini or ready-made crumbled veggie burgers if you like; it gives a more “meat” like texture.
This vegetarian chili recipe is fantastic served togehter with cornbread and
a crispy green salad. The chili can also be served with white or brown rice for
complete protein, plus easier digestion.