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 it's 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.
Cut out and discard the tough, bitter core before chopping the head of cabbage.
Char and steam the bell pepper to add smoky flavor, then peel off the blistered skin.
Season with cumin, oregano, paprika, coriander, and cayenne — basically adding up to chili powder.
% 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.