Vegetarian Chili

Name: Vegetarian Chili
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Vegetable oil; 200 ml Onions (finely chopped); 150 ml Carrot (finely chopped); 3 clove Garlic (finely chopped); 200 ml Green bell peppers (finely chopped); 200 ml Red bell peppers (finely chopped); 150 ml Celery (finely chopped); 200 ml Mushrooms (finely chopped); 1 can Canned tomatoes; 1 can Canned kidney beans; 200 ml Corn (fresh, frozen, or canned); 1 tbsp Chili powder; 1 tbsp Ground cumin; 1 and 1/2 teaspoon Dried oregano; 1 and 1/2 teaspoons Dried basil leaves; 1 tsp Sugar; 1 Salt and pepper; 1 tbsp Katakuriko or cornstarch

cookpad.japan @cookpad_jp

I attempted to make a vegetarian chili by referencing a recipe that my husband found.

You can use any kind of vegetables. I recommend keeping the kidney beans, corn, mushrooms, and onions, but the rest of the vegetables can be varied. Throw in many kinds of leftover vegetables! Recipe by popo

I attempted to make a vegetarian chili by referencing a recipe that my husband found.

cookpad.japan @cookpad_jp

I attempted to make a vegetarian chili by referencing a recipe that my husband found.

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Ingredients

4 servings

1 tbspVegetable oil
200 mlOnions (finely chopped)
150 mlCarrot (finely chopped)
3 cloveGarlic (finely chopped)
200 mlGreen bell peppers (finely chopped)
200 mlRed bell peppers (finely chopped)
150 mlCelery (finely chopped)
200 mlMushrooms (finely chopped)
1 canCanned tomatoes
1 canCanned kidney beans
200 mlCorn (fresh, frozen, or canned)
1 tbspChili powder
1 tbspGround cumin
1and 1/2 teaspoon Dried oregano
1and 1/2 teaspoons Dried basil leaves
1 tspSugar
1Salt and pepper
1 tbspKatakuriko or cornstarch

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Steps

1

Chop all the vegetables into corn-sized pieces. Finely chop the garlic.
2

Take the tomatoes out of the can and chop them finely. (You will use the juice as well so reserve it.)
3

In a large skillet, heat some vegetable oil and sauté the onion, carrot, and garlic.
4

Add the green pepper, red pepper, celery, and chili powder and continue sautéing until the vegetables are tender.
5

Add the mushrooms and sauté another 5-6 minutes.
6

Add the canned tomatoes, kidney beans (liquid also), corn, cumin, oregano, basil, and sugar.
7

Bring to a boil, then reduce heat to low and simmer for 30 minutes. Season with salt and pepper to taste.
8

In a small bowl, dissolve the katakuriko in an equal amount of water. Turn off the heat, add the katakuriko slurry, and mix it quickly. Turn the heat back on and cook until thickened.
9

Pour the chili over the steamed rice, sprinkle it with cheese and a hint of hot sauce. It's so delicious topped with a soft-set sunny-side-up egg .