Vegetarian Chili

Finally, a recipe! Albeit, one that is hard to nail down. I use a bit of this and a bit of that, it is different every time so go ahead and experiement. Use the things you like and leave out the rest. This is both delicious and nutritious. Enjoy!

  •  1 small onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 hot green chili, seeded and finely chopped
  • 2 stalks celery, chopped
  • 2 Tblsp. vegetable oil
  • 3 cloves garlic, minced

In a large stock pot, saute all but the garlic in a bit of vegetable oil for a 5 minutes, add the garlic and cook for 1 minute longer. Then add:

  • 1 kg. (2.2 pounds) chopped tomatoes, fresh or canned with the juice
  • 1 tsp. salt (to taste, use less if tomatoes are canned with salt)
  • 1 cup stock (optional)
  • 1 1/2 cups water, can add more later if consistency is too thick

Bring to a boil, then reduce the heat. Cover and cook for about 15 minutes until the tomatoes break down into a pulp. Then add:

  • 1 Tblsp. chopped fresh coriander (cilantro)
  • 1 tsp. paprika (optional)
  • 1/2 tsp. chili powder* (cayenne pepper)
  • 1/2 tsp. ground cumin
  • 1 medium potato, diced
  • 1 large carrot, diced

Cook about 8-10 minutes until the potato is nearly done, then add:

  • 1 can kidney beans, drained
  • 1 can chickpeas, drained
  • 1/2 cup corn, optional

Cook for 5 minutes more. Taste and add salt or pepper if needed. Serve with crackers or bread.

Black beans or pinto beans also work well as a substitution for chick peas.

*In Pakistan what we call ‘chili powder’ is hot like Cayenne pepper so I use both words. It’s up to you how much heat you want to add.


About Amarah Makhdumi

My website that is all about writing is at
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One Response to Vegetarian Chili

  1. Pingback: Chili for the slow cooker | Chef Doru's Blog

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