I don’t know about you, but I’m more than ready for the cold winter weather to end! I’ve had enough, I fold. Althoughhhh, it’ll be a sad day when I move my furry boots to the back of the closet. And, I will miss my thick, cozy sweaters and my new wool hat. Most of all, I’m not quite ready to put my hearty, warm-you-up-from-the-inside-out dinners on the back burner just yet.
This recipe is healthy & hearty, and whether your vegetarian, vegan, gluten-free or a meat lover, it’s sure to win you over. The chili is loaded with red kidney and black beans, fresh red bell pepper (add some orange or yellow peppers for variation), onion, sweet corn and fire roasted tomatoes. To spice things up (just a little, I promise!) I added a mix of cumin, chili powder and cayenne pepper. If you want to add a little extra kick, up the amount of cayenne pepper or mix in some fresh diced jalapenos.
Top your chili with any combination of low-fat sour cream, Greek yogurt, scallions, fresh cilantro or shredded cheese. Try bulking up your bowl with some cooked quinoa.
With just 15 minutes of hands on prep, cutting, dicing and sauteing, this quick vegetarian chili makes a great weeknight meal. It’s been one of my staples all winter long!
Head over to Greatist to get my recipe for Quick & Easy Vegetarian Chili.