This is not your average vegetarian chili! It is one that satisfies flavor loving beings!
This wintery weather really has me wanting a hot bowl of food all day long.The thought of eating a cold sandwich or salad makes me cringe. So here you have it, another bowl of hot goodness that comes together quite easily if you have the ingredients handy :).
My very own chili recipe with Italian, Mexican, and Indian flavors. Topped with fresh ingredients and enjoyed hot.
- 1 onion chopped, finely
- 1 bell pepper (any color) chopped, finely (optional)
- 1 large carrot chopped, finely
- 2 celery chopped, finely (optional)
- 1 tbsp garlic (about 3 cloves)
- 1 tbsp garam masala (more or less)
- 1 packet McCormick Burrito or Enchilada Seasoning
- 16 oz pasta sauce (your favorite)
- 12 oz canned black beans (drained and rinsed)
- 12 oz canned kidney beans (drained and rinsed)
- 6 oz corn (optional but steam before using to prevent a crunch)
- 10 oz stock/broth of choice
- 1 tbsp sugar
- red chili powder
- sour cream
- chopped fresh chili peppers
- chopped onions
- shredded cheese
- chopped baby spinach or lettuce of choice
Heat a sauce pan on high heat with some oil. Add chopped vegetables and fully cook until translucent.
Add pasta sauce, garlic, garam masala, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
Add the broth/stock, beans, and corn. Mix well, cover, and let it cook for about 5-10 minutes on medium heat.
Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.
Add all listed chili ingredients and simmer for 3 hours on high.
STOVE TOP: Start by heating some oil in a pan and adding your vegetables. I added carrots and onions, but you can add celery, bell peppers, zucchini, etc. Honestly, anything your heart desires. Just be sure to cook until completely translucent.
Now add Italian Pasta Sauce, Mexican Seasoning, your favorite Indian Garam Masala, garlic, and red chili powder. Mix the contents together assuring there is no sticking on the bottom of the pan.
Finally add your favorite cooked beans (I added kidney and black beans) and corn (optional). Simmer for about 5-10 minutes and serve with your favorite toppings. I highly recommend guacamole (or avocado), sour cream, cheese, baby spinach or lettuce, and chopped onion at the minimum. Mix well and enjoy as is, with cornbread, or crispy tortilla chips.
SLOW COOKER: Add all ingredients to the slow cooker and cook on high for 3 hours. (If you have an Instant Pot, then it also has a Slow Cooker option.)
I layer the chili on top of baby spinach or lettuce.
Happy Eating, Folks!