Quick and Easy Vegetarian Chili

Y’all, it’s mid-November, and most of the blogosphere is sharing their best Thanksgiving recipes. But me?! I’m freezing and enjoying warm soups. So, I think it’s time for a chili recipe because surely some of you would love to enjoy chili by a cozy fireplace too! Quick and Easy Vegetarian Chili (GF, DF)

Quick and Easy Vegetarian Chili (GF, DF) Most chilis contain beans, but as y’all know I had a bit of bean phobia growing up. The smell of Boston Baked Beans in my elementary school meant that I didn’t try any beans until recently. So, while this recipe isn’t bean-less, it introduces in some new ingredients you don’t typically find in a chili- corn and edamame. And, you’ll love these new textures.

I try to keep all my recipes as allergy friendly as possible, which means this dish is perfect for any celiac in your life. It’s also dairy free, etc. And, you can sub out the edamame for beans if you have a soy allergy.

Quick and Easy Vegetarian Chili (GF, DF)

 

 

 

 

Maybe you can’t see all the flavor in this picture, but I hope you can. There’s a depth of spices accompanied by the fire-roasted tomatoes that will waft an inviting smell through your home. And, since you can’t smell it from there, I invite you to read the recipe, so you can envision the smell and maybe prepare this dish yourself!

And while you read, I’ll be headed over to the fireplace to read one of my favorite books, The Amazing Adventurs of Kavalier and Clay. It’s been calling my name! Let me know below if you’ve read this classic before too!

Quick and Easy Vegetarian Chili

Allergens: Contains Soy. Celiac Friendly.

Ingredients

  • 1 tbsp. canola oil
  • 2 cups onion, chopped
  • 1 tbsp. garlic, minced
  • 1 tbsp. brown sugar
  • 4 – 5 tbsp. McCormick Hot Mexican-Style Chili Powder
  • 1 tbsp. cumin
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. coarse black pepper
  • Two 16 oz. cans Muir Glen fire roasted diced tomatoes
  • Two  28 oz. cans Muir Glen fire roasted crushed tomatoes
  • One 15 oz. can white kidney beans, rinsed and drained
  • One 16 oz. bag frozen corn
  • Two 12 oz. bags frozen shelled edamame

Quick and Easy Vegetarian Chili (GF, DF)

Procedure

  1. Heat the canola oil in a large pot over medium heat.
  2. Add the onions and cook 5 minutes or until tender.
    Quick and Easy Vegetarian Chili (GF, DF)

    Adding in the Onions!

    Quick and Easy Vegetarian Chili (GF, DF)

    Wait until they’re tender. :)

  3. Add the garlic. Cook for 1 minute.
  4. Add the remaining ingredients.

    Quick and Easy Vegetarian Chili (GF, DF)

    Put it all together! Yum!

  5. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.

    Quick and Easy Vegetarian Chili (GF, DF)

    Cooking!

  6. Thin with a little water, if necessary, for desired consistency.
  7. Top with your favorite toppings: scallions, crushed corn chips, cheese/sour cream for the dairy eaters, etc.
    Quick and Easy Vegetarian Chili (GF, DF)

    Time to Enjoy!

    Quick and Easy Vegetarian Chili (GF, DF)

    I like to enjoy mine with a corn muffin!

Of course, I’m bringing this dish to my favorite party in the blogosphere- Fiesta Friday!  Thank you so much to Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit for co-hosting this week. What’s your favorite soup to enjoy on a cold day? Any book in particular that you’d love to curl up by the fireplace with tonight?

Happy Friday, and have a wonderful weekend!

13 Comments

  1. Angie November 13, 2015
    • Kaila November 13, 2015
  2. Judi Graber November 13, 2015
    • Kaila November 13, 2015
  3. Jenny November 13, 2015
    • Kaila November 13, 2015
  4. Stef November 13, 2015
    • Kaila November 13, 2015
  5. Julie is Hostess At Heart November 13, 2015
    • Kaila November 13, 2015
  6. Caroline | carolinescooking November 15, 2015
  7. arlene@arl's World November 15, 2015
  8. Petra November 15, 2015

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