Another cold day, another soup recipe. But wait, is chili really a soup? Are we in soup territory? It’s hot, it has a broth of sorts, and you eat it with a spoon. That soupish.
Maybe I’m thinking about this too much. 😀
I love chili. I love to dunk crackers in it, scoop it up with tortilla chips, have it in a big ol’ bread bowl, and I love a good chili bread bowl pizza. Have you ever tried that? You just make a pretty thick chili, spread it over your pizza dough, and top that beauty with loads of delicious cheddar cheese. Ahhh…I’m there now. 😍. I might have to do that again soon.
So this is pretty much this easiest chili in the old west, er, Minnesota. I love recipes that simmer and cook for a long time, but sometimes it 6 o’clock on a Tuesday and you just can’t deal with it. You just need chili and you need it now. That’s when this is your recipe.
This is a vegetarian recipe. I tend to not eat much meat…saves more room for chocolate. 😉. But if you’d like to add some, go right on ahead. I usual just prefer my chili full of beans and spice.
And as for the spicy factor in this chili: if you like a good spicy meal like I do, feel free not to take the seeds out of the jalapeño. If that sounds a little too wicked to you, take those seeds out. It’s your chili, people. Do what make your tummy happy. 😎
So let’s all put another sweater on and dream of spicy food. Happy eating!
Easy Vegetarian Chili
- 2 tbsp. olive oil
- ½ a medium onion diced
- ½ a green pepper diced
- 1 jalapeno diced
- 1 clove of garlic minced
- 2 15 oz cans diced tomatoes
- 1 14.5 oz can pinto beans drained and rinsed
- 1 14.5 oz can black beans drained and rinsed
- 2 cups water or vegetable broth
- 2 tbsp. chili powder
- 1 tsp. cumin
- A dash or two of cayenne pepper optional
- Cilantro for garnish
- In a large soup pot over medium heat, warm up the oil. When hot, add the onion and green pepper, and saute until they soften and the onion become translucent, about 6 minutes.
- Add in the jalapeno and garlic, and stir for one minute more.
- Add in the rest of the ingredients.
- Bring the chili to a simmer over medium heat, then reduce the heat and simmer gently on low heat for 30 minutes.
- Garnish with cilantro.