Vegetarian Chili
Savor the bold flavors of our Vegetarian Chili, brimming with hearty beans, vibrant vegetables, and zesty spices—a nourishing and satisfying dish that's perfect for cozy nights by the fire or casual gatherings with friends.
Ingredients
- 6 medium frozen tomatoes, cored and skin removed
- 1 tablespoon oil (canola, olive, or vegetable)
- ½ cup ¼-inch chopped onion (fresh or frozen)
- 1 cup ¼-inch chopped green bell pepper (fresh or frozen)
- 1 cup corn (canned, fresh, or frozen)
- ½ cup water
- 2 (15-ounce) cans kidney beans
- ¼ cup and 1 tablespoon chili seasoning mix
How to Make the Convenience Chili Seasoning Mix
- 1 teaspoon oregano
- 4 teaspoons chili powder
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 2 teaspoons sugar
- 2 teaspoons cumin
- ¼ teaspoon black pepper
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh produce under cold running water.
- Remove skin and stem from frozen tomatoes.
- In a large saucepan over medium-high heat, heat oil, and combine the onion and bell pepper.
- Sauté for about 3 minutes, or until onions are translucent.
- Add whole frozen tomatoes, water, and chili seasoning mix.
- Bring to a boil and reduce heat to low.
- Cover and simmer for 1 ½ hours, stirring occasionally.
- Drain and rinse kidney beans. Stir in the beans and heat through.
- Cook until the internal temperature reaches 165°F on a food thermometer.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours. Use leftovers within 4 days and reheat to 165°F before consuming.
- Leftovers can also be frozen in freezer-grade containers or bags and used within 3 to 4 months for best quality.
Video
Notes
- Top with shredded cheese, sour cream, avocado slices, cilantro, scallions, or tortilla chips.
- How to Freeze Tomatoes Video (YouTube)
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
