Inside Yummie's Recipe Box: Vegetarian Chili
Dive into this classic and deliciously yummie dish from Kristin, our VP of Sales!
Are there any lessons you've picked up from cooking that you think can be applied to the work you do?
Kristin: Complete any prep work ahead of time and stay focused on timing. You never want to serve an overcooked meal or be late for a deadline at work.
- Do you have any memories attached to this recipe? What does this meal remind you of?
Kristin: Since having to stay home, I was looking for options that I would not typically make. I love chili and recently decided to stop eating meat so this recipe looked satisfying without the meat!
- What new recipes are you looking to try during this time?
Kristin: My daughter and I are looking to make a cake from scratch. Quarantine has been all about baking, especially for my daughter. This will be a great time to try something new and share it with Ella.
- What is your favorite meal of the day?
Kristin: Dinner because this is the time when my husband, daughter and I can sit down together and talk about what happened during the day. It is all about being with your family and sharing.
- Is there a Yummie piece that makes you feel your best while cooking?
Kristin: My favorite Yummie staple is either the 2-Way Tank or Seamless Cami. I don’t get dressed without one of these. They both provide an extra layer for me that I love under shirts or tees.
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 tbsp.
- tomato paste
- 1 (15.5-oz) can pinto beans, drained and rinsed
- 1 (15.5-oz) can black beans, drained and rinsed
- 1 (15.5-oz) can kidney beans, drained and rinsed
- 1 (28-oz.) can fire roasted tomatoes
- 3 cup vegetable broth
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 2 tsp. oregano
- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, for serving
- Sour cream, for serving
- Cilantro, for serving
Directions:In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste. Bring to a boil then reduce heat and let simmer, 30 minutes. Serve with cheese, sour cream, and cilantro.
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!