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VegOut: Featuring Carrots and More

Posted by The Buzz | March 3, 2015

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Today, as part of Veg Out 2015, we’re sharing a vegetarian chili recipe that includes a host of veggies for you to check off your list – carrots, bell peppers, onions, tomatoes, and corn! This weather definitely calls for chili; this meatless recipe is so satisfying and chock full of veggies.

Want to make a veggie side dish instead? You can always roast up some carrots with a little bit of olive oil, salt, pepper, garlic and dried parsley at 400 for about 35 minutes or so. Or chop them up raw and throw them in a green salad to add some sweet crunch.

This chili recipe was originally published in our January 2012 “Vegging Out in Texas” article.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Vegetarian Chili (adapted from The Joy of Cooking)

Ingredients:

2 Tbsp. olive oil
1 cup each, chopped: carrots, red bell peppers, green bell peppers, onions
2 cloves garlic, minced
2 green chili peppers, seeded and chopped
1 Tbsp. each: chili powder, ground cumin, ground coriander
1 28-oz. can plum tomatoes with juice, chopped
1 16-oz. can each, rinsed and drained: red kidney beans, cannellini beans, black beans
1 cup whole kernel corn
1 cup tomato juice
Salt to taste

Recipe directions:

Sauté carrots, bell peppers, onions and garlic in oil until onions are golden, about 12 minutes. Add chili peppers and spices. Stir, cooking for 2 minutes. Stir in beans, corn and tomato juice. Bring to a boil. Reduce heat and simmer about 45 minutes.

Serve with any combination of cheese, tortilla chips, salsa fresca, cilantro and sour cream.

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