This is my favorite vegetarian chili to date – it’s been on my stove for the last couple of weeks and has become my answer to easy Sunday night dinners with friends (love a one-pot meal!) or last minute weeknight dinners. It’s so easy – it can be made a couple days in advance and it also freezes super well. If I’m not cooking for a crowd I’ll put half in the freezer and pull it out on last minute nights or for an unexpected dinner guest. All you need to do is grab some avocado, cilantro and toast up some corn tortillas!
It’s such an easy recipe and is packed with fire-roasted tomatoes and corn, which adds a subtle sweetness that is so good. It is great as is but I also love serving leftovers in chili bowls – a big scoop of chili, brown rice, avocado, shredded romaine lettuce, scallions, cilantro, hot sauce, crunchy corn tortillas! You can go crazy with the toppings here. I’ll be making another big pot for Super Bowl Sunday 🙂