Wednesday, May 9, 2012

Mini Manor's Vegetarian Chili

This was one of those dishes that you make because it's "healthy" but then it turns out so yummy that you crave it like it was bacon.
I started making vegetarian chili because chili has always been a favorite of ours, but with ground beef it wasn't a super healthy thing to be eating frequently. We tried Turkey chili, but it wasn't fabulous. So I took one more crack at "Healthy Chili" this time Vegetarian . . . and it was AH-MAZING! We both enjoyed so much, way more then regular beef chili!
I know your scoffing at that last sentence, but honestly I've been making vegetarian chili once a week for the last 3 or 4 months! We NEVER made beef chili that often!  I Hope you'll give it a try it's truly delicious!!!!
2 tablespoons extra virgin olive oil
1/2 large yellow onion, peeled and finely diced
1 large carrot, peeled and diced
1 rib Celery, diced
1/2 large red bell pepper, seeds and ribs removed, diced
2 cloves garlic, peeled and minced
1 jalapeno sliced into large rounds (seeds and all). 
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes (we like spicy chili so feel free to omit this if you don't)
1/4 teaspoon freshly ground black pepper
1 – 28-ounce can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 – 14-ounce can white kidney beans, rinsed and drained
1 – 14-ounce can Red kidney beans, rinsed and drained
Big pinch coarse salt

 1)   Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Stir to combine. 

2)    Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 40 minutes.

3)    Stir in the tomato paste and cook for 10 more minutes.

Top with a bit of sour cream, some shredded cheddar cheese and some sliced scallions!! YUMM!

So Yummy!!! Anyone else have an amazing vegetarian recipe?? We're always searching around for great veggy recipes!!


  1. Yum! Sounds similar to the tortilla soup recipe that I got from Tiffany (Savor Home)...we love it. It has chicken in it, but I am sure you could make it without. We also love the tortellini tomato pasta (it can be served hot or cold). The recipe is on my blog. It was in Southern Living last year.

  2. Mmm......I love chili. This recipe looks so delicious and I love your food styling. Beautiful!

  3. I have switched over to vegetarian as well. I even love it on baked salt and pepper skinny fries with a little cheese and green onion topping.

  4. I love chili any way you make it! But, another great vegetarian recipe I make (I made it up) is Inside Out Ravioli.
    1 box medium pasta shells, cooked al dente
    1 pint ricotta, skim or part skim to your preference
    2 packages frozen chopped spinach, thawed and water squeezed out
    1 jar of Classico di Firenze pasta sauce, or your favorite sauce
    shredded mozzarella and parmasan mixed,enough to cover dish

    Mix together in large bowl the pasta, ricotta and spinach. Spread mixture evenly in baking dish. Top that with the pasta sauce and sprinkle with the cheese.

    Bake at 325°F for 30 minutes or until the cheese is melted and a little browned. Remove from oven and let set for 5-10 minutes. Serve with garlic bread and a green salad. My family like this with a good Merlot.


    1. Laura, this sounds so good! Thanks for sharing!! Lauren

  5. Really? Really, Ashli? You're going to make me crave this all day now!!! Frig. Now I have to make time to make this tonight!!!

  6. Thank you for solving what we're going to have for dinner tonight Ashli! We're on a health kick around here and this chili sounds delicious. I think I may even have all of the ingredeients on hand!

  7. That's is pretty much how I make mine but I do add sliced zucchini to ours! Love veg. chili! I serve it with cornbread that I doctor up as well - Trader Joe's cornbread mix and add a small can of creamed corn, a can diced chilies, 1/2 cup cheddar cheese. Bake as directed. SO yummy!

  8. Looks great- we have been eating "plant strong"(Forks Over Knives!!) for 3 months now and feeling awesome! It has changed our lives. I will try this recipe but just omit the oil! Thanks- keep the veggie recipes coming!

  9. Sounds really yummy! I made 3-bean chili tonight:)

  10. Sounds so good, I'm pinning this one. The hubs loves his meat and I don't so whenever I can make a vege dish that he likes it's a win win! Thank so much.

  11. do you garnish with the jalapeno? or add it to the chili?


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