SWEET AND SPICY VEGETARIAN CHILI
This delicious vegetarian chili has tons of protein and a "meaty" texture that even my most devoted carnivores have found satisfying. It is also easy to vary the ingredients if you don't have everything on hand, or want to add something that you do. Try adding sliced fresh mushrooms with the sauteed vegetables in the beginning,...
Provided by Karen Feinen
Categories Chili
Time 40m
Number Of Ingredients 23
Steps:
- 1. In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
- 2. Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
- 3. Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
- 4. Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.
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Charlene Sierra
[email protected]I love the combination of sweet and spicy in this chili. It's a perfect balance.
natasha tasha
[email protected]This chili is so easy to make and it's so delicious. I've made it several times already and it's always a hit.
Kester Chilewani
[email protected]I'm always looking for new vegetarian chili recipes. This one is definitely a keeper!
Mfareed Jani
[email protected]This chili was a great way to use up some leftover vegetables. I had a lot of different veggies in my fridge and they all worked well in this recipe.
ADAM HAGE
[email protected]I found this chili to be a bit bland. I added some extra spices and it was much better.
Tamara Bain
[email protected]This chili is a bit too spicy for me, but I still enjoyed it. Next time I'll use less cayenne pepper.
Noah Burke
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's a great meatless option that's full of flavor.
Hannah Gallop
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Ifunanya Nwaji
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and it will warm you up from the inside out.
CHIRKEY Tamang
[email protected]I love that this chili is packed with vegetables. It's a great way to get your daily dose of veggies.
Toni Williams
[email protected]This chili is so versatile. I served it with rice, but it would also be great with cornbread or even pasta.
Mwamize Omar
[email protected]I was pleasantly surprised by how easy this chili was to make. I had it on the table in under an hour. And it was even better the next day!
Modeanu Emmanu
[email protected]This sweet and spicy vegetarian chili was a hit with my family! The flavors were perfectly balanced, and the chili had just the right amount of heat. I will definitely be making this again.