People spend years perfecting their chili recipe. Years. My dad included. Getting to that point of self-proclaimed perfection requires passion. Trial and error on spices. A commitment to eating LOTS of chili. Do you make it all meat and no beans? (hi there, Texas, I’m looking at you.) Do you pour it over pasta? (Cincinnati, I’ve never tried it but I’m sure it’s delicious.) If you’re going vegetarian, do you use beans exclusively or add in a variety of other veggies? I kind of consider Chili to be a personal journey – find a style you like and then perfect it to your own flavors from there.
Every year for the Super Bowl, we head over to a friend’s house for a big get together. The game is on for those who are interested but they also hold a chili competition. I’ve used other people’s recipes for this in the past but this year I look forward to bringing my own. Here, I’ve created a vegetarian chili that is bean and tomato based – no other veggies added in. I feel like it gives more of a classic, hearty feel to it while still giving you a meatless recipe. On that note, if you are cooking for a meat eating crowd, you can absolutely brown up a pound of ground beef and add it in here.
One Pot Vegetarian Chili
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 15oz cans kidney beans
- 1 15oz can pinto beans
- 1 15oz can black beans
- 1 7oz can diced green chiles (mild)
- 2 28oz cans fire roasted diced tomatoes
- 1 14oz can fire roasted crushed tomatoes
- 3 Tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 Tablespoons Worcestershire sauce
- 1 1/2 cups vegetable broth
- sour cream, plain greek yogurt, avocado, shredded cheddar cheese, corn chips
- In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook an additional 2-3 minutes. Stir in beans, chiles and diced tomatoes. Stir in spices and Worcestershire sauce. Pour in crushed tomatoes, Worcestershire sauce, and vegetable
broth and stir together. Increase heat to bring pot to a boil. Reduce heat and let simmer 30 minutes.
- Top with desired toppings and serve with corn bread or a loaf of rustic bread.