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Martha Stewart Vegetarian Chili Recipe

Martha Stewart Vegetarian Chili Recipe

Are you looking for a healthy dinner? The Martha Stewart Vegetarian Chili Recipe is a perfect choice. It is warm, hearty, and very easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 280 kcal

Equipment

  • Large Dutch Oven
  • Wooden Spoon
  • Cutting Board
  • Chef's knife.
  • Measuring Cups
  • Measuring Spoons
  • Can opener

Ingredients
  

  • 2 tbsp OLIVE OIL
  • 1 large YELLOW ONION
  • 2 large BELL PEPPERS
  • 3 cloves GARLIC
  • 2 tbsp CHILI POWDER
  • 1 tsp CUMIN
  • 28 oz DICED TOMATOES
  • 15 oz BLACK BEANS
  • 15 oz KIDNEY BEANS
  • 2 cups VEGETABLE BROTH
  • 1 tsp SALT
  • 1/2 tsp BLACK PEPPER

Instructions
 

  • Sauté the Vegetables: Heat the olive oil in your pot. Add the onions and peppers. Cook them until they are soft. This takes about five minutes.
  • Add the Aromatics: Stir in the garlic and the spices. Let them cook for one minute. You will smell the spices get toasted. This builds a very deep flavor.
  • Mix in the Base: Pour in the canned tomatoes and broth. Add both types of drained beans now. Stir everything together until well combined.
  • Simmer the Chili: Turn the heat down to low. Let the pot bubble gently for twenty minutes. This allows the flavors to meld together.
  • Season and Serve: Taste the chili before you stop. Add more salt if it needs it. Ladle the hot chili into large bowls.

Notes

➜ Use fresh spices for the best possible flavor.
➜ Sauté onions until they are very translucent and soft.
➜ Do not drain the tomato juice from the cans.
➜ Rinse the beans well to remove extra salt.
➜ Let the chili sit for ten minutes before eating.
➜ Add a splash of lime for extra brightness.
➜ Top with avocado for a very creamy finish.
Keyword Martha Stewart Vegetarian Chili Recipe