Often I find myself stressing over what to serve guests with dietary restrictions. I want to make sure that they enjoy their meal just as much as those guests who are eating my regular menu, but in the same breath, I also don't want to create oodles of additional work for myself in an effort to accommodate an array of dietary needs. My solution? Vegetarian Chili!! This recipe is the perfect Super Bowl dish to serve your gluten-free, vegetarian and/or vegan friends. Heck, even meat eaters love this dish! My recipe for vegetarian chili is super easy to make, very healthy, packed with flavor and inexpensive. Here is how I made this delicious dish.
- 3 Tbs Olive Oil
- 6 Cloves Fresh Garlic (minced)
- 1-2 Yellow Onions (diced)
- 2 Red/Yellow/Orange Bell Peppers (Diced)
- 1-15oz can Black Beans (drained)
- 1-15oz can Kidney Beans (drained)
- 1-150z can Crushed Tomatoes
- 1/2c Vegetable Broth
- 1 Tbs Red Wine Vinegar
- 2 Tbs Chili Powder
- 1 tsp Cumin
- 1 tsp Smokey Spanish Paprika
- 2 tsp Kosher Salt (plus more to taste)
- 1/4 tsp Fresh Cracked Pepper
- In a large sauce pan heat olive oil on medium high
- One olive oil is hot, add minced garlic and cook for 2-3 minutes until just starting to turn brown
- Add the diced onion and diced peppers, stir and allow to sweat down until onion begins to look translucent
- Add the broth, black beans, kidney beans, crushed tomatoes, vinegar, cumin, chili powder, salt, pepper, paprika and cumin
- Stir until well combined, cover and simmer on low for 30-40 minutes
- Add more salt and pepper to taste
How do I serve vegetarian chili?
I love to serve this recipe with sides of both light sour cream and shredded cheese. To bring this dish to the next level, I also like to include a side of freshly made gourmet cornbread and a really delicious glass of red wine (*Note- Napa Cellars Zinfandel pairs beautifully with this dish).