Vegetarian Chili
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
Vegetarian Chili
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
Cooking Instructions
- 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 .
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