Vegetarian Kidney Bean Chili

I was craving chili like mad the other day. Unfortunately, I didn't have the ingredients on hand to make a proper chili. I came up with this vegetarian chili using kidney beans, then served it with yogurt, cheese and avocado. It turned out so good, it totally satisfied my craving. The meat was not even missed! This chili is comforting on these more chilly days. ;)


Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Yield: 4-6 servings



  1. Heat some oil in a pot over medium-high heat. Add onion and cook until softened, 6 to 8 minutes. Add garlic and cook a couple minutes.
  2. Add bay leaf, cumin, oregano, cayenne, and salt. Stir for a minute to toast the spices.
  3. Add chopped tomatoes and cook for a couple minutes, stirring frequently. Add the broth and tomato sauce. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 to 40 minutes.
  4. Add kidney beans. Cook uncovered for 15 to 20 minutes longer.
  5. Fish out the bay leaf.
  6. Use an emulsion blender to puree about a third of the chili just to thicken it up. Alternatively, pour a third of the chili into a blender and pulse a few times. Serve with grated cheese, avocado, and Greek yogurt. Yum!

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