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Christine's Vegetarian Chili

Photo: Thayer Gowdy; Styling: Mindi Shapiro Levine
Prep time 4 mins
Cook time 20 mins
Yield Makes 11 cups
Gluten- free and meat-free, this hearty chili is full of corn, beans, onion, and bell pepper and is ready in about 25 minutes.  The recipe does call for Worcestershire sauce, so be sure to use a brand that does not contain gluten.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (1.7-ounce) package chili seasoning
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15.25-ounce) can yellow corn, rinsed and drained
  • 2 (15-ounce) cans chili beans, undrained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese

How to Make It

  1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

  2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.

  3. Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.