Cooking with Healthy UNH Interns

Sarah’s Easy Vegetarian Chili 

Check out this recipe for my easy Vegetarian Chili! I am always a fan of going the extra mile to make your own seasoning blend for chilis and other dishes; but I am also a fan of dishes that can be whipped up in less than 30 minutes. For this recipe (and for the sake of saving money and time) I decided to pick up a premade chili seasoning packet at the supermarket. I also went with a meat-alternative protein to make it vegetarian friendly. As a note, I did not drain the canned beans before adding them to the pot. This is just a personal preference, but feel free to do whatever your vibe is. Feel free to take this recipe though and use any protein you would like such as beef, turkey, chicken, or even venison! I hope you enjoy this perfect weeknight meal as much as I did, cheers!  

Ingredients:  

• 1 packet of chili seasoning  
• 1 pound of Gardein Groundless Beef (or tofu)  
• 1-2 tbsp of olive oil 
• 1 green pepper 
• 1 sweet onion  
• 2 (14.5 oz) cans of diced tomatoes  
• 1 (14.5 oz) can of light red kidney beans 
• 1 (14.5 oz) can of dark red kidney beans 
• 1 (14.5 oz) can of black beans 
• 1 (14.5 oz) can of sweet corn  

Optional toppings: 

• Shredded cheddar cheese 
• Cilantro  
• Sour Cream or dairy-free sour cream  
• Jalapeno  

Directions:

1. Rinse and chop the green pepper into bite-sized pieces. Then peel and chop the onion into bite-sized pieces. Set both aside in one bowl.  

2. In a large pot, heat the olive oil and add the green pepper and onion. Saute until tender. Then add your protein of choice and cook with the veggies until everything is browned.  

3. Then add the two cans of tomatoes, cans of beans, and seasoning packet to the pot with the protein and veggies. I prefer my chili to be more of a soup consistency so here I took the empty tomato can, filled it with cold water, and added it to the pot. This is totally optional! Then mix everything together and bring to a boil. 

4. Once the chili is starting to boil, bring the temperature down to a simmer. Simmer for 5-7 minutes and stir occasionally.  

5. Drain the can of corn and add this to the chili, let simmer for 5 minutes.  

6. Serve!  

This recipe was super easy to make and was so hearty! It is packed with fiber and will keep you full for the afternoon or evening. Enjoy!