Clean-out-your-fridge Vegetarian Chili
Nothing is more comforting than chili, and it also happens to be one of the best ways to use up the groceries that we all tend to have around like beans, onions, bell peppers, and cilantro. I hope this chili can bring you some comfort and joy, too! Please make it your own, adapting it to your tastes and grocery shopping habits.
2 Tbsp olive oil*
1 c veggie broth* plus ¼ c for sautéing
½ onion*, diced
1 red bell pepper*, diced
3 carrots*, diced
2 celery stalks*, diced
2 cans of beans* (kidney, black, pinto)
1 can diced tomatoes*
Pinch of sea salt
1 Tbsp chili powder
1 tsp cumin
Pinch of chipotle powder
Pinch of cinnamon
½ c medium salsa
Fresh squeezed lime*
Diced red onion*
*Ingredient available to add to your Imperfect box
1. Heat the olive oil in a large pot over medium heat. Once warm, add diced onion along with and a shake of sea salt and the spices. Stir and continue cooking on medium heat until translucent and soft, about 5 minutes.
2. Add your spice mixture and stir well to combine, then add the diced tomatoes and vegetable stock and all the chopped veggies. Bring mixture to a low boil over medium high heat and then lower heat to medium-low and simmer.
3. Add in beans, then cover and cook for 25-30 minutes, until the vegetables are fork tender and the soup is thickened to the desired consistency. Add more vegetable broth or filtered water to reach desired consistency.
4. Serve with cilantro, green onion, fresh squeezed lime, and diced red onion.
Recipe Notes and Variations
This is a recipe that we recommend making a large batch of because it’s delicious and because it will give you extra room to incorporate whatever you have around. We’ve yet to find a veggie that isn’t good in this chili, provided there’s a good balance of other flavors. Additionally, the leftovers can be repurposed as tacos, burritos, or nachos and make for an easy breakfast or lunch later in the week. If you can’t finish the leftovers, just portion them, freeze them, and eat them another time.