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–+ servings

Simple Spicy Vegetarian Chili

Easy, quick, and so spicy and delicious - use canned beans and tomatoes and frozen corn for a pantry-friendly way to use on-hand ingredients.
5 from 1 vote
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Course: Dinner, Lunch, Soup
Cuisine: Americana
Keyword: chili, easy soup, easy vegan dressing, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories:
Author: Ginger Hultin

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1 Anaheim pepper, diced
  • 1 32 -ounce jar tomato sauce or marinara
  • 1 cup corn kernels try frozen!
  • 2 cans red kidney beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil

Instructions

  • In a large soup pot, heat olive oil over medium heat then add garlic, onion, bell pepper, and Anaheim pepper. Saute, stirring occasionally for 4-5 minutes until vegetables are soft.
  • Add tomato sauce, corn, beans, water and spices. Cover and simmer over medium-low heat for 20 minutes, adding more water if needed for consistency or salt if needed for flavor.
  • Serve hot garnished with cheese or fresh herbs if desired.
Tried this recipe?Mention @champagnenutrition