Lunch / Dinner
Bold seasonings, extra vegetables, beans, tomatoes, and even avocado slices make this a bowl of red everyone will want to dive into. Whether you're a meat eater or not, and whether you dish this Vegetarian Chili up on its own or ladle the chili over Cheesy Macaroni, it's a meal you'll put on constant rotation.
When reheating leftovers of this chili, you may need to add a little extra vegetable broth to get the right consistency.
Sweat onions, mushrooms, and garlic in oil in a large pot or Dutch oven over medium until onion is translucent, 5 minutes. Add cabbage, celery, carrot, cumin, oregano, paprika, coriander, and cayenne; partially cover pot. Reduce heat to medium-low, and sweat mixture until vegetables are tender, about 10 minutes.
Stir in diced tomatoes, crushed tomatoes, and broth. Bring chili to a simmer and cook until thickened, 10 minutes more.
Add beans and bell pepper; season with salt and black pepper. Serve chili over Cheesy Macaroni and top with avocado.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 603mg 25%
Carbs 33g 11%
Fiber 9g 36%
*Percent Daily Values are based on a 2,000 calorie diet.