Vegetarian Chili

A healthy and delicious vegetarian beans and chickpeas chili with lots of vegetables and spices. This is a perfect weekday lunch or dinner recipe to enjoy with family.

Chili is an American dish influenced by Mexican flavours. When you have canned beans in your pantry, chili is super easy to make. We like our chili as such just with a dollop of sour cream but you can always pair it with some bread, toast, croutons, or anything you would like to.

This week my theme for Blogging Marathon is Easy weekday lunch recipes and vegetarian chili is one of my favourite dishes to make on busy weekdays. As it is super simple and filling dish, my family loves it. I am very late in posting this week’s recipes, this post was supposed to go live on Saturday but due to unplanned trekking to Comrac Mountains(thanks to the sunny and warm weather), we had a busy weekend.

Blogging Marathon#77 Week3/Day1
Theme-Easy Weekday Lunch
Dish- Vegetarian Chili
Source-Cookie and Kate

Print
Vegetarian Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A healthy and delicious beans and chickpeas chili with lots of vegetables. This dish is a wonderful meal for a weekday lunch or dinner.

Course: Main Course
Cuisine: American
Servings: 4 People
Author: Sapana Behl
Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can chickpeas drined and rinsed
  • 1 can white beans, drained and rinsed
  • 2 can tomatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon peppercorn, crushed
  • 1 teaspoon oregano
  • 1 teaspoon basil leaves, chopped
  • salt to taste
  • 2 tablespoon olive oil, extra virgin
  • 1 teaspoon lemon juice
To serve
  • 1/4 cup sour cream
Instructions
  1. In a saucepan heat olive oil. Add minced garlic and onions. Saute for a minute or until onions are translucent.

  2. Add in carrots, celery, bell peppers and stir for a minute. Stir and add salt, pepper, cumin, oregano, paprika, and basil. 

  3. Stir and add canned tomatoes with all the juice. Mix well and finally add all the three canned beans.

  4. Cook covered for 20 to 30 minutes or until you get desired consistency.

  5. Remove from heat. Season with more salt and pepper if required.  Add juice of a lemon.

  6. Serve warm topped with sour cream.

Recipe Notes

You may also use home cooked beans instead of the canned ones.

Use paprika and other seasonings as per your taste.

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Best regards,

Sapana Behl

4 comments on “Vegetarian Chili”

  1. Though I haven’t actually made an american version of chili, I am sure I will enjoy this!

  2. Vaishali says:

    The name Chilli reminds nds me of Vegas airport , where I ordered Chilly Fries ! I was shocked as I was expecting Fries with some spicy chilly sauce or something on those lines ! Ha ha !
    The bean Chilli looks wonderful !

  3. Healthy and lip smacking bowl. My favorite. I love making them in large batches.

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