16ozpasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
12ozcanned black beans (drained and rinsed)
12oz canned kidney beans (drained and rinsed)
6ozcorn (optional but steam before using to prevent a crunch)
2 cupsstock/broth of choice (more or less based on consistency preference)
1tablespoonsugar
1cupcooked quinoa (optional)
1teaspooncumin powder
½lbground veggie protein (optional)
red chili powder
oil
TOPPINGS
avocado/guacamole
sour cream
chopped fresh chili peppers
chopped onions
shredded cheese
chopped baby spinach or lettuce of choice
chips to dip
Instructions
STOVE TOP VEGETARIAN CHILI
Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent. At this point add the ground protein if using.
Add pasta sauce, garlic, garam masala, cumin powder, 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, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low 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.
SLOW COOKER VEGETARIAN CHILI
Add all listed chili ingredients and simmer for 3 hours on high.
INSTANT POT VEGETARIAN CHILI
Turn Instant Pot to saute mode. Once it gets hot, add the oil.
Saute the onions, bell peppers, celery, and carrots until transluscent.
Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
Add broth/stock, 2 cup of water, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and cook for 3 minutes on high pressure.
Let the Instant Pot cool down and open once the valve has dropped.
Open the Instant Pot and serve hot with the toppings.