Vegetarian Chili | Ricardo

Vegetarian Chili

This is a delicious Chili from Ricardo and I tried a few of them they are succulent I hope you are going to like it. I copied the link above so that you may find other interesting recipes.

You can make it to your taste as well. Enjoy!

Preparation 25 MIN Cooking 50 MIN Servings 6


1 can 19 oz (540 ml) kidney beans, rinsed and drained 1 onion, chopped
2 tbsp (30 ml) olive oil
3 garlic cloves, finely chopped 1 red bell pepper, diced
1 cup (145 g) carrots, peeled and diced
1/2 cup (70 g) diced celery
1 fresh red chili pepper, seeded and finely chopped (optional) 1 cup (150 g) corn kernels, fresh or frozen
1 can 28 oz (796 ml) diced tomatoes
1/2 cup (125 ml) vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
6 small 5-inch (12.5-cm) round bread loaves
1 cup (100 g) cheddar cheese, grated
1/2 cup (20 g) fresh cilantro, chopped
1/2 cup (125 ml) sour cream or thick plain yogurt
1 lime, cut into wedges

  1. In a food processor, roughly crush half of the beans. Set aside.
  2. In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery, and chili pepper. Sauté for about 3 minutes. Season with salt and pepper.
  3. Add the crushed and whole beans, corn, tomatoes, broth, spices, and oregano. Season with salt and pepper.
  4. 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.
  5. Meanwhile, cut the top of each loaf and remove the inside crumb. Set the crumb aside for another use. Place each hollowed-out loaf on a plate.
  6. Remove the saucepan from the heat. Adjust the seasoning. Spoon the chili into the bread bowls. Sprinkle with grated cheese and cilantro. Serve with sour cream and lime wedges.

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