I love chili – it’s the perfect comfort food. As I’ve been trying to eat less red meat, making a solid vegetarian chili is a priority for me.
This recipe delivers on everything I need in a chili: hearty flavor, and a little heat.
It’s a great source of protein, and freezes well.
- Pickled Onion
- ½ lime
- ½ red onion, thinly sliced
- Large pinch salt
- Small pinch granulated sugar
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 15-oz cans spicy black beans, rinsed and drained
- 1 30-oz can fire roasted diced tomatoes
- 1 serrano pepper, remove seeds and dice
- One ear of corn, kernels removed
- 1 teaspoon salt
- To make pickled onions: squeeze lime juice into a bowl, add onions, salt, sugar. Mix and let rest as you cook the chili.
- Heat large skillet. Add olive oil and onion. Sauté for 5 minutes, until onions are soft.
- Add garlic, diced serrano pepper, chili powder, oregano. Sauté until fragrant, around 1-2 minutes.
- Add tomatoes, beans, corn, and a couple large pinches of salt (~1 teaspoon).
- Simmer with no lid for 30 min.
- Serve with pickled onion. And shredded cheese (optional). *
* To keep this dish vegan, I used Violife shredded cheese.