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bowl of vegetarian chili

Chili Today, Hot Tamale…

vegetarian chili

forks over knives chili

PREP-TIME: 15 MINUTES / READY IN: 1 HOUR 45 MINUTES

Don’t let the list of ingredients scare you! This is super easy to make.

what you’ll need

1 pound dried kidney, cranberry, or red beans, soaked overnight and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1½ cups chopped carrots
1½ cups chopped celery
1½ cups sliced zucchini
1 cup chopped onion
1 cup chopped green bell pepper
1 cup frozen or canned no-salt-added whole-kernel corn
¾ cup dry steel-cut oats
½ cup tomato paste
2 tablespoons low-sodium tamari or soy sauce
3 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon chili powder
2 teaspoons dried oregano, crushed
2 teaspoons dried cilantro, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon fresh lemon juice
Sea salt
Bottled hot pepper sauce
Toppings such as sliced avocado, chopped scallions, and snipped fresh cilantro (optional)


what you’ll do


1 | Place the soaked beans in a 4- to 5-quart Dutch oven. Add 6 cups of water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally.
2 | Stir in the diced tomatoes and their juice, carrots, celery, zucchini, onion, bell pepper, corn, oats, tomato paste, tamari, garlic, brown sugar, chili powder, oregano, cilantro, cumin, and paprika. Return to a boil over high heat; reduce heat to medium-low.
3 | Cover and simmer for 45 minutes more or until the vegetables are tender, stirring occasionally. Stir in additional water as needed if the chili becomes too thick.
4 | Stir in the lemon juice and season with salt and hot pepper sauce. Serve with toppings (if using).

For detailed instructions go to Forks Over Knives

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