Easy & Delicious Spicy Vegetarian Chili Recipe
My vegetarian boyfriend loves it when I make this vegetarian chili and this recipe has become one of our favorites. Maybe I'm biased, but I think this is the best tasting chili and I'm not even vegetarian. It's really hearty and perfect on a chilly day. Chili tastes even better the next day so it's a great dish to make ahead of time.
Prep time: 20 minutes
Cook time: 40 minutes
- 2 medium onions, diced
- 5 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 (15-ounce) cans of diced tomatoes, with liquid
- 1 (15-ounce) can of pinto beans, drained
- 2 (15-ounce) cans of kidney beans, drained
- 1/3 cup chili powder / 1 tablespoon powdered "piri-piri", or to taste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 bay leaves
- 1/2 teaspoon sugar
- 2 teaspoons of salt
Optional ingredients / toppings:
- 1/2 lb. cheddar cheese, grated
- 2 tablespoons sour cream
- Tabasco sauce, to taste
- Crusty bread
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic, mixing with a wooden spoon until soften (about 5 minutes). Stir in all the spices (chili powder - to your taste, paprika, cumin, and oregano), mix with a wooden spoon until everything is evenly absorbed.
Add the cans of chopped tomatoes one by one into the mixture, stirring frequently (so they don't stick to the bottom). Add the bay leaves, sugar, and salt and bring the mixture to a boil. Reduce the heat to a low setting, cover, and cook for 20 minutes, stirring occasionally.
Add the cans of beans (drained), one by one into the mixture, cook covered for another 20 minutes, stirring occasionally.
Throw out the bay leaves and add toppings such as the shredded cheddar cheese, sour cream, and/or Tabasco sauce to each plate. Enjoy with some crusty bread.