Don’t you just love a bowl of warm chili on a cold winter day? I sure do. I used to make a fantastic turkey chili, but it’s been almost 7 months since S and I have eaten meat. So, we had to find a vegetarian chili to warm our souls. Let me tell you, we found it!
This chili was so incredibly flavorful that we didn’t even miss the meat, and you won’t either! I was running short on time and thought this chili would take a while to throw together, but to my surprise, it was on the stove simmering within 20 or so minutes. I was delighted!
I added large rounds of carrots and a decent amount of corn to this chili just to add some additional veggies. The diced tomatoes melted right into the chili adding deep flavor and thickness. The chili packed some real heat, but it turned out to be just the right amount. Luckily, I only put 1 chipotle in adobo pepper instead of 2 as the original recipe called for.
Have this chili for dinner after a day out in the cold! It’s also great reheated for lunch—we had lunch for days afterwards. Can’t wait to make it again!
Yields 8-10 servings
- 2 tbsp. canola oil
- 2 onions—finely chopped
- 4-6 cloves garlic—minced
- 6 carrots—peeled and cut into rounds
- 2 cups frozen corn—thawed
- 3 (14.5 oz) cans diced tomatoes w/juice
- 3 cups dry pinto beans—cooked or 2 (29 oz) cans of pinto beans
- 1 chipotle in adobo pepper—minced or 1/8 tsp. red pepper flakes
- ¼ cup chili powder
- 1 tbsp. cumin
- 1½ – 1¾ tsp. salt
- Enough water to cover the ingredients
- 1 cup uncooked brown rice—cooked according to package directions*
- Optional: sour cream, cheddar cheese, chopped green onions
In a large stock pot, heat the oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook for 1 additional minute. Next add the carrot rounds, corn, diced tomatoes w/juice, pinto beans, chipotle in adobo pepper (or red pepper flakes), chili powder, cumin, and salt—stir to mix well. Add enough water to just cover the ingredients and stir again. Cover and bring to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low and let simmer for 45 minutes. Add cooked rice and stir to combined.
Serve warm with sour cream, cheddar cheese, and chopped green onions.
* Cook the rice while the chili simmers.
Gastronomy via The America’s Test Kitchen Family Cookbook