This vegetarian chili is that good.
Vegetarian Chili Success
It’s excellent!
Spicy, flavorful, delicious.
Elise Bauer
And no, neither did we need potatoes.
We served our vegetarian chili with French bread.
To freeze, let it cool completely, then transfer to freezer storage containers.
Elise Bauer
Freeze for up to three months.
Thaw in the fridge overnight, or reheat straight from the freezer over low heat on the stovetop.
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If very hot only use one, if mildly hot, use two.
Wash hands with soap and water after handling.
Do not rub eyes.)
Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking.
Remove from the oven and set aside.
While the eggplant is roasting, start on the rest of the vegetables.
Add the onions and cook until translucent, about 4 minutes.
Add the garlic and cook until fragrant, about a minute more.
Add the red bell peppers, zucchini, and jalapeno chili peppers.
Cook for about 5 more minutes, stirring occasionally.
Add oregano, cumin, and fennel seeds.
Add chili powder to desired heat.
Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro.
Add salt and freshly ground pepper to taste.
Simmer for 5 minutes.
Serve with sour cream, grated cheddar cheese, and chopped green onions.
