This vegetarian chili recipe is made with kidney beans, spices, balsamic vinegar and molasses. It is super easy to make and very satisfying.
The amount of heat that you add to this recipe depends on you. If you like it super spicy add more cayenne, If you do not then omit it or add less.
This is one of those meals that you can have on the table within 30 minutes. It is low-cal, low fat, high in protein and high in fiber. You will not miss the meat in this. Promise.
We will be using canned kidney beans with their liquid in this vegetarian chili recipe. Serve it with some sour cream, a little cheese, corn bread and/or corn tortillas.
Here is what you are going to meed for this delicious vegetarian chili recipe:
1 medium yellow onion, chopped
4 medium tomatoes, diced
4 garlic cloves, minced
2 15-oz. cans of kidney beans with liquid
2 teaspoons dried oregano leaves
1½ tablespoons chili powder
2 teaspoons cumin
1/8-teaspoon cayenne pepper (more if you like spicier)
1 teaspoon Balsamic vinegar
1-tablespoon dark molasses
Coat the bottom of a pot with olive oil. Heat.
Add the onion and garlic. Cook, stirring occasionally, until soft and translucent about 8 minutes. Add the spices and cook for 2 minutes, stirring often. Add the tomatoes. Stir well. Add the beans with their liquid.
Bring pot to a boil. Cover, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste. Add the molasses and vinegar. Cook for an additional 30 minutes.
Serve with a dollop of sour cream and tortilla chips.
CALORIES 287.99; FAT 5.19 grs (sat 0.75; mono 2.70; poly 1.27); PROTEIN 13.78 grs ; FIBER 15.53 grs; CARBS 50.21 grs; CHOLESTEROL 0.00 mg; IRON 4.45 mg; SODIUM 610.46 mg; CALCIUM 141.45 mg