adapted from CookingSessions.com by Chef Jason Hill
Vegetarian recipes don't have to be boring. This easy vegetarian chili recipe is full of flavor and perfect for a big party. In fact, we think you'll discover it's one of the best vegetarian chili recipes around.
1/4 cup olive oil
To begin the vegetarian chile, dice and chop all of your ingredients and have them ready to go.
Preheat large pot over medium-high heat. Add olive oil to the pot. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and sauté.
Add chili powder, cumin, basil, oregano and stir.
Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. Stir, then add the chopped parsley and lime juice.
Cover and simmer for 1 hour. Season to taste with salt and pepper. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce.
To make this a crock pot vegetarian chili or slow cooker vegetarian chili, sauté your vegetables and then add all of the ingredients to your crockpot. Cook the crockpot vegetarian chili on low for about 4 hours, or until ready to serve. If you still want a meaty texture in this vegetarian bean chili, try adding a taco-flavored soy product.
Yield: serves 4 to 6
Recipes: Vegetarian, Chili, Parve, Kosher
Watch Chef Hill demonstrate how to make the vegetarian chili recipe.