food international: Veggie Chili

Good veggie chili is so darn good that you won’t even notice there’s no meat in it! This pot of goodness is chock full of all the good things in life: veggies, beans, and a lot of spice.

Definitely one of my favorite meatless marvels on the planet! (And be sure to look at the variations/serving suggestions at the end. It can do many different things!)

Here’s how to make it, baby.

 

In a large pot over medium-high heat, heat a little olive oil, then add onion, garlic, bell pepper, jalapeno, carrots, and celery…

 

And cook, stirring occasionally, until they start to turn deep golden brown, about 5 to 7 minutes.

 

Add some salt, oregano, cumin, and chili powder…

And cook for another 2 minutes to deepen the flavors.

 

Pour in some vegetable broth (and if you can find this brand, I love it. Deep color, great flavor!)

(This is not a paid advertisement.)

(Ha.)

Along with some tomato sauce…

 

And a can of diced tomatoes and chilies, also known as Ro-tel.

Did you know a lot of people don’t know what Ro-tel is?

When I started shooting my Food Network show, the crew from England had never heard of it.

And hilariously, a couple of people from the East Coast hadn’t heard of it, either.

I felt so sorry for them when they told me that. Ro-tel is life!

 

Stir this around…

 

Then let this mixture come to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring every now and then.

After 30 minutes, add a buncha beans! I did canned kidney, pinto, black, and garbanzo beans, which I drained and rinsed first—but you can use one variety or ten varieties, whatever your approach to bean life is.

 

At this point, you also want to add some diced zucchini!

Stir it all together, then cover the pot and let it simmer for another 30 minutes.

Patience is a virtue!

 

Oh my WORD, look how yummy.

But it’s still not quite done!

 

My favorite chili addition: Mix a little masa (corn flour) with a little warm water to form a paste, then pour it into the chili. It thickens it up a bit, and it also adds delicious corn flavor to the chili. Yum!

Simmer it for 15 more minutes until it’s thick and rich and perfect! Taste and adjust the seasonings, adding more of whatever it needs.

 

Serve the veggie chili plain and unadorned…

 

Or with crumbled Cotija and cilantro leaves. Divine!

Here are some variations and serving suggestions:

Variations

• Add 2 tablespoons tomato paste for a richer tomato flavor.
• Substitute 1 cup of the stock with a bottle of Mexican beer.
• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
• Top with a big spoonful of pico de gallo or chopped tomatoes.
• Top with a dollop of sour cream.
• Top with grated sharp cheddar.

Serve

• With corn or flour tortillas
• With corn chips or tortilla chips, for dipping
• With baked potatoes
• On top of a plate of cheese nachos
• Inside crisp taco shells with cheese, lettuce, and tomatoes

Enjoy this, friends! Here’s the handy dandy printable.

Recipe

Veggie Chili

Prep Time:

15 Minutes

Difficulty:

Easy

Cook Time:

90 Minutes

Servings:

12 Servings

Ingredients

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• 1/2 teaspoon Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
• 1/4 cup Masa (corn Flour) Or Regular Cornmeal
• 1/2 cup Warm Water
• Cotija Cheese, For Serving (optional)
• Pico De Gallo, For Serving (optional)
• Cilantro Leaves, For Serving (optional)

Instructions

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.

Variations

• Add 2 tablespoons tomato paste for a richer tomato flavor.
• Substitute 1 cup of the stock with a bottle of Mexican beer.
• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
• Top with a big spoonful of pico de gallo or chopped tomatoes.
• Top with a dollop of sour cream.
• Top with grated sharp cheddar.

Serve

• With corn or flour tortillas
• With corn chips or tortilla chips, for dipping
• With baked potatoes
• On top of a plate of cheese nachos
• Inside crisp taco shells with cheese, lettuce, and tomatoes