Summer Vegetarian Chili. This video shows you how to make a terrific vegetarian alternative to traditional chili. This tasty chili is packed with healthy beans and veggies. This is a wonderfully rich and flavorful chili that satisfies both veggies and meat eaters alike.
Chef Jason Hill shares his best vegetarian chili recipe in this episode of “Chef Tips.” Vegetarian recipes are popular for their health benefits. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. You can cook Summer Vegetarian Chili using 16 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Summer Vegetarian Chili
- You need of Vegetable Chili.
- Prepare 2 tbsp of olive oil, extra virgin.
- It’s 1 cup of red onion, chopped.
- You need 5 clove of garlic.
- It’s 1/4 tsp of chili powder.
- Prepare 2 tsp of ground cumin.
- You need 1 can of diced tomato.
- You need 1 can of (15 ounce) no salt-added black beans.
- It’s 1 cup of water.
- You need 1 cup of bell pepper, chopped (any color).
- Prepare 1 cup of zucchini, chopped.
- You need 1 cup of corn kernels.
- Prepare 1 cup of white mushrooms, chopped.
- It’s 1 cup of cilantro, chopped.
- It’s 1/4 tsp of cayenne pepper.
- Prepare 1 of salt & fresh ground pepper to taste.
Sprinkle with Essence and green onions and serve. And that’s not even counting the impact you can make on other environmental. But now that it’s summer, we’re eyeing this vegetarian white chili, packed with in-season produce and made in a single skillet. This light and fresh rendition swaps canned tomatoes for a box of veggie.
Summer Vegetarian Chili step by step
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed..
- Serve alone or over rice. Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro..
I added cumin, onion and garlic and I always use brown rice for everything. I used a basmati brown rice which complemented the dish well. Directions for: Michael Smith’s Vegetarian Chili. You may even continue cooking and fashion this chilli into Vegetarian Chili with Sweet Potato baked on top! Vegetarian Dumplings (Pyeonsu) that are perfect Korean mandu for summer.