Vegetarian Chili


  • 1 cup kidney beans, cooked
  • 1 cup chickpeas, cooked
  • 2 cloves garlic, diced
  • 2 stalks celery, diced
  • 1 yellow bell pepper, finely diced
  • 1 yellow onion, finely diced
  • 1/2 cup sweet corn kernels, cooked
  • 3/4 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 can diced tomato, with juices
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt & freshly ground pepper, to taste
  • Avocado, chopped, for serving
  • Cilantro, fresh, for serving

Cooking Instructions

Step 1: Heat a non-stick pot or skillet and fry the garlic and onion over medium-high heat until translucent, stirring frequently.

Step 2: Add the bell pepper and celery and cook for a few minutes, stirring frequently.

Step 3: Add the smoked paprika and cumin, stir to combine.

Step 4: Add the sweet corn, chickpeas, kidney beans, tomato paste, diced tomatoes, and vegetable broth and stir to combine.

Step 5: Bring to a boil over medium heat, then simmer uncovered over low heat for 20 minutes, until it thickens.

Step 6: Season with salt and pepper to taste, add the lemon juice and stir to combine.

Step 7: Serve warm topped with avocado and fresh cilantro.  Add rice or quinoa for a full meal!

Enjoy this easy one-pot chili from The Daring Kitchen!