Veggie Vegetarian Chili Recipe

Description: This veggie vegetarian chili recipe makes a tasty chili – add other veggies and seasonings to taste. The immersion blending makes the texture of the Chili Amazing – best of all it is JS Compliant

Cook Time: 30 mins
Ingredients

• 1/2 cup chopped onion (cooks choice for onion type)

• 4 cloves garlic minced or 2 tablespoon garlic powder

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon red pepper flakes

• 1 teaspoon salt (or elimate based on dietary needs)

• ¼ teaspoon black pepper

• 1/2 cup chopped Green or Red bell pepper ( leave out as well if not to taste)

• 1 lime squeezed or 1 tablespoon lime juice

• 1 (15 ounce) can tomato sauce ( or crushed if cook prefers)

• 3 (15 ounce) can of beans (cooks choice) I do the following:

  • 2 (15 ounce) can black beans, drained and  rinsed

  • 1 (15 ounce) can kidney beans, drained and rinsed

• 2 ½ cups vegetable both (low sodium)

Preparation (best with an immersion blender)

·       Cook onions and garlic in skillet over medium heat until onions are translucent (see thru)

·       Add in vegetable broth, tomato sauce and all seasonings. Stir to fully immerse seasonings in liquid

·       Add in all beans and stir to immerse and bring to boil

·       Reduce heat to simmer and cover with lid, continue to simmer for 15 minutes

·       After 15 minutes, remove lid and insert immersion blender and blend until 50% to 25% of whole beans remain. This technique is where the soup gets a texture of real chili

·       Simmer for an additional 10 minutes and then serve