You will not miss the meat in this hearty vegetarian chill. Plus with a little spicy kick, this recipe will keep you warm and cozy on those cold winter nights.
Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
35 minutes |
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Total Time
50 minutes |
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ingredients
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Directions
- In a large soup pot, over medium low heat, heat oil and begin to cook garlic and jalapeno until aroma settles
- Add to the pot potatoes, carrots, celery, onion, and broccoli, put lid on pot and cook for 10-15 minutes, stirring occasionally
- Once onions have begun to turn translucent add in chili powder, tomato paste, cumin, paprika, basil, and ginger and cook for another 2 minutes
- Pour diced tomatoes into pot and, with a wooden spoon, use moisture to help scrape all of the flavor bits sticking to the bottom of the pot
- Add all remaining ingredients: tomato sauce and corn, turn heat down slightly, return lid to the pot, and allow vegetables to finish cooking and flavors to incorporate, this will be about 10 minutes
- If the chili seems to thick, feel free to add some water at this point and simmer until chili reaches desired consistency.
- Once desired consistency is achieved and vegetables are cooked, chili is ready to eat
Notes
- This recipe is better the second day, allowing time for the flavours to incorporate and the slight spice of the jalapeno to come through. Store in fridge once cooled and reheat the next day for lunch or dinner
- This recipe makes 4-6 bowls of chili