Well, I guess it’s more like a thick veggie soup, but tomato-tomato (that saying really doesn’t work when it is written down). Anyways…I have recently been on a journey towards vegetarianism. While I still eat seafood as a source of protein, I haven’t had red meat or chicken in about five months. Changing my diet has been surprisingly easy. However, I do have moments when I miss all the delicious, meaty foods I used to enjoy such as hot dogs (yum), steak (yum), and, of course, chili (YUM! especially from Boudin’s). Luckily, the more I experiment in the kitchen with plant-based foods, the more I realize that there are still so many delicious vegetarian options, such as this veggie “chili”, that both veggie and meat lovers will enjoy.
you will need:
3 Celery Stalks, diced
3 Carrots, diced
1 Bell Pepper, diced (any color)
1 Clove Garlic, diced
1 can/box of diced Tomatoes
1 can Dark Red Kidney Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can Sweet Corn, drained and rinsed (use fresh if available)
1 Jalapeño, diced (note: the more seeds you add, the spicier the chili will be)
1 tbsp. Cumin
1 tbsp. Cayenne Pepper
1 1/2 cups Vegetable Broth (feel free to add more or less depending on how thick you like your chili)
1 Onion, chopped (I didn’t use this because my boyfriend is allergic and it was still delicious, so feel free to add or subtract ingredients according to your preferences)
Salt and Pepper to taste
Avocado to garnish
Shredded Cheese to garnish
Lime to garnish
In a large pot, heat some olive oil or coconut oil and add cayenne pepper, garlic, carrots, and celery.
Roast for a couple minutes, then add veggie broth.
Bring veggie broth to a boil and add kidney beans, black beans, diced tomatoes, jalapeño, corn, bell pepper, cumin, and salt and pepper to taste.
Bring back up to a boil, then cover and let simmer for 30 minutes.
Serve hot with lime juice, shredded cheese, and diced avocado as a garnish.