- Olive oil 1 tbsp
- Large white onion 1/2, finely chopped
- Bay 2 leaves
- Cumin powder 3/4 tsp
- Salt 1 tsp • 1 kcal
- Celery stick 1 large, thinly sliced
- Garlic 4 cloves, peeled and finely grated
- Capsicum 1 1/2 cups, roughly chopped
- Jalapeno pepper 1, finely chopped
- Garbanzo beans 1 cup, soaked in water over night and drained
- Red kidney beans 1 cup, soaked in water over night and drained
- Large red tomatoes 2, roughly chopped
- Tomato puree 1/2 cup
- Red chili sauce 1/4 cup
- Vegetable broth 6 cups
- Corn 1, salted and boiled
- Black pepper powder 1/2 tsp
- Fresh parsley 3 tbsps, finely chopped
Try out this amazing vegetarian chili bursting with spice and lovely aroma of the beans. It is such a nutritious recipe with no cholesterol content, super low fat, and calories per serve…
Just adjust the chili content of the dish to your tolerance level and savor the delicious vegetarian chili with an accompaniment of your choice!
Heat olive oil in a large pot on medium flame. Stir in onion and garlic for 1 minute. Add bay leaves, cumin powder, salt and sauté the vegetable with spices for 10 minutes or until the onions are soft. Stir in celery, capsicum, jalapeno pepper and give the vegetables a nice stir.
Now, add the garbanzo beans and red kidney beans to the vegetables, mix well and cook on medium flame for 2 minutes. Add red tomatoes and mix all the ingredients well. Cover the pot and cook the vegetables on a medium flame for 5 minutes while stirring intermittently. Uncover and add tomato puree, red chili sauce, and vegetable broth to the pot. Let the broth boil for a minute, cover the pot and let the vegetable chili cook on simmer for 1 hour 15 minutes while stirring intermittently.
Meanwhile, cut off the kernels of the boiled corn carefully. Add the corn kernels to the simmering vegetables, cover and cook the chili for another 45 minutes or until the beans are well cooked. You may add a cup or two of water if required to adjust the consistency of the chili. Stir in the parsley and cook chili for another 10 minutes. Adjust the seasonings, i.e., salt and black pepper powder. Serve hot and enjoy!
You may replace olive oil with any vegetable oil of your choice. You may adjust the chili content according to your preference by adding or reducing the red chili sauce content. If in case you are running short of time and did not get time to presoak the beans. You may soak the beans in boiling water for half an hour before you start using the beans in the recipe. You may also alternatively, transfer the chili to a pressure cooker from step 8 onwards to reduce the cooking time of this delicious vegetarian chili!
Nutritional information (per serving): 122 Calories, 3g Total fat (0.4g Saturated fat, 0.5g Polyunsaturated fat, 1.8g Monounsaturated fat), 0mg Cholesterol, 1560.6mg Sodium, 448.9mg Potassium, 20.5g Total carbohydrates (4.4g Dietary fiber, 5.3g Sugars), 3.8g Protein