This chili is so quick and easy to make, and absolutely delicious! Who needs meat in chili? You won't miss it in this dish. I rarely prepare a recipe more than once in a month, but I have made this over and over again, and make quick cornbread to go with it. I enjoy storing the leftovers in individual containers in the freezer, which make great lunches at work.
Christine's Vegetarian Chili
Photo: Thayer Gowdy; Styling: Mindi Shapiro Levine
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- 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
- 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.
- Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.
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