Easy Vegetarian Chili
Our diets have been lacking fiber lately and I wanted to do something about it. (If only ice cream and chocolate were high in fiber I’d be all set!) What better way to quench a fiber drought than with a nice hardy bowl of chili! This recipe is filling and delicious and contains very little fat. I doubled the below recipe in order to fill a huge pot, so I will likely eat a bowl of it for lunch every day this week. I love how it can be easily reheated in single servings and it gets even tastier as it sits in the fridge!
Note: I received a reader request for some gluten-free recipes. I have some research to do on this subject, but in the meantime, I am almost sure this recipe is gluten-free. I will update this post when I have additional information.
***Update: This recipe is gluten free.***
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic. minced
- 2 tablespoons chili powder
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can kidney beans
- 1 15 oz. can chickpeas
- 1 15 oz. can black beans
- 1 15 oz. can cannellini beans
- 1 15 oz. can corn
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1/2 tablespoon cumin
- a pinch of shredded Monteray Jack cheese for garnish
Rinse and drain beans in a colander. Spray pot with cooking spray. Saute onion, garlic, and pepper until soft. Add remaining ingredients. Bring mixture to a boil then cover, reduce heat, and simmer for one hour. Garnish individual servings with cheese.