A flavorful, budget-friendly vegetarian chili alternative to the classic chili con carne. Packed with fiber from carrots, kidney beans, and corn, it’s a hearty meal perfect for prepping in advance!
Ingredients4 servings
- 1 red onion, finely chopped
- 2-3 large carrots, peeled and diced
- 1 can (15 oz) red kidney beans, drained and rinsed
- ¾ cup canned corn (drained) or frozen corn
- 1 can (15 oz) crushed tomatoes
- 1 cup (8 oz) tomato sauce or purée
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp chili powder or cayenne
- 1 tbsp olive oil
- To garnish: fresh cilantro
- To serve (optional): Basmati or brown rice
Directions
1
Peel and chop the carrots and onions. Heat olive oil in a large pot over medium heat.
2
Sauté the red onion for 5 minutes, then add the carrots and continue cooking for 10-15 minutes, stirring occasionally.
3
Stir in the crushed tomatoes, tomato sauce and tomato paste. Add the cumin, smoked paprika, and chili powder. Add the kidney beans, and corn, then simmer on low for 20–25 minutes to let the flavors meld.
4
Taste and adjust salt and pepper as needed. Garnish with chopped cilantro and serve as is, or over Basmati or brown rice.
Notes:
- Can add 1 tsp of maple syrup or a pinch of cocoa powder too balance the acidity.
- Consider adding cinnamon, garlic, or cocoa powder for more depth of flavor.
Enjoy 🥰 ☀️
