Easy One Pot Vegetarian Chili
I love cooking this in my dutch oven. It heats fast and evenly, and retains heat for a long time. The vegetable used in this can be changed up, add Celery, Corn, fresh tomatoes, etc. I used what was on hand and they work perfectly. Similarly Kidney beans are usually added to Chili. I had just Garbanzo and Black Beans and that’s what I used. Again works perfectly. Herbs – when I have fresh, I use Oregano and bay leaves. In this I used mixed dry herbs and some fresh cilantro.
What you’ll need:
- Olive Oil – 2 tbsp
- Red Onion, finely chopped – 1
- Garlic Cloves, chopped – 4
- Cumin Powder – 1 tbsp
- Mixed Italian Dry Herbs (Oregano, thyme, sage, rosemary) – 1 tbsp
- Garbanzo Beans – 1 can
- Black Beans – 1 can
- Cauliflower – 1 head
- Baby Spinach – 8 cups (I used more than 3/4 Costco box)
- Carrots, sliced – 1
- Tomato Paste – 2 tbsp
- Abodo Sauce – 2 tbsp
- Paprika – 2 tsps
- Ground Ginger – 1 tsp
- Ground Cinnamon – 1/2 tsp
- Salt to taste
- Tofurkey Sausages (with sundried tomato) – 2
- Cilantro – a small bunch
- Place the dutch oven (or a large pot) on medium-high heat and add the Olive Oil. Add the chopped Onion and Garlic and saute.
- When the Onion gets translucent, add the Cumin Powder and the Herb Mix.
- Add the Garbanzo Beans and Black Beans and sufficient water.
- Add the Cauliflower cut into florets, Baby Spinach and the sliced Carrots.
- Add Tomato Paste, Abodo Sauce, Paprika, Ground Ginger, Ground Cinnamon and Salt. Mix and taste. Adjust flavorings.
- Let simmer for 10-15 minutes on low, until the veggies are cooked and the flavors are well blended.
- Slice the Tofurkey and add it in. Cook for another 3-4 minutes.
- Top with chopped Cilantro and switch off heat. Keep covered until ready to eat. Enjoy it hot! Perfect with fresh bread!
I usually make it mild for kids and we add on Ground Pepper or Chilies for more heat 🙂