Vegetarian Chili

As fall weather creeps in I will turn to some quick skillet recipes like this easy Vegetarian Chili.

I put olive oil in a large skillet on the stove and turned the heat to medium.

Once the oil was heated I added the bag of sliced carrots, chopped green pepper, mushrooms and celery to the pan.

After stirring them I opened a can of Bean Medley and a can of corn.  I drained and rinsed the can of beans.

I dumped both of these into the skillet and continued cooking on medium for 5 minutes.

I added 3 jars of salsa and reduced the heat to simmer.  

I use a mix of mild and medium.  Choose the heat level that works best for you and it can be changed up each time you make it depending on who will be enjoying it with you!

Adding the salsa.

After I had stirred everything together well I removed 3 cups of the chili and placed it in a large glass measuring cup. 

Putting 3 cups of chili in a measuring cup.

Then I used an immersion blender before returning these 3 cups back to the skillet.  I did this step to create a thicker chili.

Using the immersion blender.

I let the chili simmer for another 20 minutes, stirring it occasionally,  before serving with toast and Tortilla Scoops.

Vegetarian Chili is an easy gluten free dinner recipe perfect for fall. This easy chili recipe is loaded with carrots, green peppers, mushrooms, salsa and a variety of beans.

Yield: 6

Vegetarian Chili

Vegetarian Chili

As fall weather creeps in I will turn to some quick skillet recipes like this easy Vegetarian Chili.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 lb bag sliced carrots or baby carrots chopped
  • 1 green pepper chopped
  • 1 1/2 cups sliced mushrooms
  • 1 cup celery chopped
  • 2 tbsp olive oil
  • 1 can Bean Medley (19 oz or 540 ml)
  • 1 can kernel corn (12 oz or 341 ml)
  • 3 jars salsa (24 oz or 650 ml each) heat level of your choosing

Instructions

  1. Slice and chop the carrots (if not using presliced), green pepper, mushrooms and celery.
  2. Add the 2 tbsp of olive oil to a large skillet on the stove.
  3. Turn heat to medium.
  4. Once oil is heated add the prepared vegetables to the skillet.
  5. Open the can of beans and corn. Drain and rinse the beans.
  6. Pour them into the skillet and stir to blend the ingredients.
  7. Continue stirring over medium heat for 5 minutes.
  8. After 5 minutes, reduce to a simmer and add the three jars of salsa.
  9. When the salsa has been mixed in well remove 3 cups the of the chili and place in a large glass measuring cup.
  10. Use an immersion blender on this 3 cups of chili.
  11. Return this blended chili to the skillet and continue to simmer for another 20 minutes, stirring occasionally.
  12. Serve chili with buns, toast, or Tortilla Scoops.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 146 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 211mg Carbohydrates: 22g Fiber: 6g Sugar: 7g Protein: 5g

 

 

 

 

No Comments

Leave a Comment