Kid-Friendly Vegetarian Chilli (from Richardo Cuisine)
Ingredients:
- 1 can 14 oz (398 ml) kidney beans, rinsed and drained
- 1 can 14 oz (398 ml) pinto beans or chickpeas, rinsed and drained
- 1 can 14 oz (398 ml) black beans beans, rinsed and drained
Method:
- In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery and chili pepper. Sauté for about 5 minutes. Season with salt and pepper. *I started with 1/2 tsp of chilli powder. You can add more at the end if you find you prefer more spice.
- Add the beans, corn, tomatoes, broth, spices and oregano. Season with salt and pepper.
- Bring to a boil and simmer for about 40 minutes or until the vegetables are tender and it has the consistency of a thick chili. Stir occasionally.
- Remove the saucepan from the heat. Taste and add more chilli powder if desired.
- Spoon the chili into bowls. Sprinkle with the grated cheese and add a big dollop of sour cream or yogurt. *Note: I love the bread bowls that Ricardo Cuisine uses and if I can find small enough bread loaves, I will definitely do this next time.
*Vegan Option:
To make this chilli vegan, all you need to do is either omit the cheese and sour cream, or opt for vegan cheese (shredded Daiya is our favourite) and a non-dairy yogurt or vegan sour cream.
Oh hi, sour cream dollop.
This looks so good but just can’t manage to convince my daughter to like beans 🙁
Really? Oh no! Maybe she will not notice them with all the other delicious ingredients?
Sounds amazing, I LOVE chili. I like the idea to toss carrots in there.
I made this! It is delicious!! ?????I like it without the sour cream and cheese.
Thanks for letting me know. It is definitely a favourite of ours and I agree, you don’t need the sour cream and cheese for it to be delicious!