Recipe: Super-Easy-Anyone-Can-Make-It-Vegetarian Chilli!

One of my summer goals was to give cooking a shot and try a couple of new recipes. I decided to try vegetarian chili since it is so simple!

Vegetarian chili is absolutely fool proof and a great dish for students who are on a budget. Kidney beans are a great source of fibre and you can fit in a couple servings of vegetables too!



Vegetarian Chili

• 1 can of diced tomatoes (28oz)
• 1 can of beans (I chose kidney beans)
• One bag of mixed frozen vegetables (any variety you like)
• One small onion
• 2 tsp olive oil
• 1 tsp minced garlic
• Salt to taste
• Black pepper to taste
• Crushed chilli flakes to taste
• Red chilli powder to taste
• Turmeric powder to taste (optional)

1. Cut the onion and garlic finely (and try not to cry!)
2. Heat the olive oil in a deep pot over medium-high heat.
3. Add the onion and garlic and allow it to lightly brown by stirring every so often.
4. Add the can of tomatoes and stir.
5. Add in the spices to your liking, I like my chilli spicy so I added about a teaspoon of each and 2 teaspoons of crushed chilli flakes. Be sure to taste as you go along!
6. Drain the kidney beans and rinse with water to get rid of the extra sodium (canned beans usually have added sodium) and add to the pot.
7. Add the frozen vegetables and stir.
8. On medium heat, cook for about 10 minutes, stirring occasionally.
9. Add half cup water and cook for another 10 minutes.
10. Remove from stove, garnish with cilantro, and enjoy!