Easy Vegetarian Chili
Servings 8
Ingredients
- 1/2 cup white onion diced
- 2 tsp fresh garlic minced
- 3 large carrots peeled and diced
- 1 796 ml can diced tomatoes
- 1 680 ml can tomato sauce
- 1 540 ml can white kidney beans drained and rinsed
- 1 540 ml can black beans drained and rinsed
- 1 341 ml can corn kernels
- 150 grams frozen chopped spinach or 3 cups fresh spinach
- 1/2 tsp chili powder
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp each black pepper and salt
Instructions
- In a large pot, heat the olive oil on medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
- Add the diced carrots, diced tomatoes and tomato sauce and mix well. Bring to a low boil for 5 minutes to help cook the carrots.
- Once the carrots are mostly cooked through, add the beans, corn, spices and herbs. Mix well.
- Add the spinach. If frozen spinach, allow for 5-7 minutes until the spinach has thawed and can easily be incorporated into the chili. If fresh spinach, mix it into the chili and allow it to wilt for 1-2 minutes.
- Season with salt and pepper. Serve with your choice of fresh herbs and toppings. Enjoy!
Notes
Substitutions:
- Beans: If you prefer a different kind of beans (ex. lentils, chickpeas, pinto beans, navy beans, etc.) feel free to use these instead.
- Corn: If you are not a fan of corn, you can omit it and add extra carrots or a diced bell pepper.