With arctic temperatures across the country and football about to take over our screens what better way to embrace all that January seems to be bringing than with a warm, cozy bowl (or two) of chili? Using our trusty Le Creuset Dutch oven this one-pot, vegetarian chili recipe is full of robust flavors with plenty of heat sure to please even the least vegetable loving individual. And might I suggest doubling the batch to either freeze for later or nosh on for days, because chili is one of those foods that seem to be even better the next day. TGIF! Truly, MKR
AS PICTURED…Dutch Oven, Le Creuset in Truffle c/o | Soup Bowls, Le Creuset c/o | Ramekins, Le Creuset c/o | Napkins, Sur la Table || Rose Gold Place Settings, West Elm (sold out, love this bronze version)
- 1 green bell pepper
- 1 red bell pepper
- 1 small/medium white
- 4-6 chopped garlic gloves
- 1 1/2 cup corn (I use fresh, but frozen will work)
- 4 tablespoons olive oil
- 2 (15-ounce) can no-salt-added chopped tomatoes
- 1 (15-ounce) can navy beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney or chili beans, rinsed and drained
- 2 1/2 cups organic vegetable broth
- 2-3 cups faux ground beef (I use Quorn frozen ground beef 1 bag, if you wanted to make this non vegetarian simply brown a pound of grown beef to be used.
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper (if you like it spicer use more)
- 1 teaspoon chili or taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Green onions, cilantro, cheese, and sour cream for garnish (optional)
- Add oil to a Dutch oven on medium-low heat.
- Add garlic and onion; cook 5-8 minutes, stirring occasionally.
- Add bell peppers, cumin, salt, crushed red pepper, chili seasoning, and smoked paprika; cook 2 minutes, stirring frequently.
- Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
- Add beans, corn, and faux ground beef; simmer 25 minutes stirring occasionally.
- Spoon into a bowl and garnish with green onions, cilantro, and sour cream (for vegans Toffutti sour cream is preferred)
