Vegetarian chili that’s also vegan friendly and gluten-free. This one pot meal can be ready in 30 minutes and is deliciously flavored with McCormick Organics Chili Seasoning. This post was sponsored by McCormick Organics.
I’m baaaack with another one-pot meal. Summer is coming to a close soon and back to school season is upon us. Even though back-to-school doesn’t apply to me anymore (or yet, depending on how you look at it), it’s generally a busier time of year as vacations wind down and schedules get full.
Saving time (and dishes!) is always a good plan regardless. I sometimes (most of the time) just want to skip ahead to the next thing, including seasons. I start to wear sweatshirts while it’s still hot and shorts when it’s cold, as if that will somehow change the weather on its own. This year though, I’m so ready for cooler weather. So it’s no surprise I’m already cooking comfort foods. And luckily I’ve found my new favorite one-pot meal to stay warm: this bean vegetarian chili.
Also lucky: McCormick is making dinner prep even easier with their new McCormick Organics seasoning mixes. There are four varieties: Brown Gravy Mix (FYI: that one’s not vegetarian), Taco Seasoning Mix, Fajita Seasoning Mix and Chili Seasoning Mix. They have all the spices you need to flavor the one-pot meal of your choice in one convenient package. And to top if off, they are all certified organic and non-GMO.
The Organics Chili seasoning mix for this recipe includes chili pepper, cumin, oregano, long grain white rice flour, onion, salt and garlic.
You just need to cut up an onion and some celery, and then pretty much dump everything else in. My kind of dinner!
Since nothing really has to “cook” here (like in meat chili) the cooking time is mostly to heat it up and meld all the flavors together. Though a 30-minute meal, you can let it simmer for longer if you prefer to let the flavors integrate more.
Top it off with your favorite chili toppings! I like avocado. Sour cream (or greek yogurt) is also a good option if you aren’t trying to keep it vegan.
So really, you can’t beat this dinner in terms of time to get a wholesome delicious meal on the table.
Note: If you don’t have the spice packet, do some mix of the following spices (4 tablespoons total = 1 packet). Organic Chili Pepper, Organic Cumin, Organic Oregano, salt and garlic.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 ribs celery, chopped
- 2 (14.5 oz.) cans diced tomatoes
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 cup corn
- 2 cups vegetable broth
- 1 lime, juiced
- 1 package McCormick Organics Chili Seasoning Mix* see note
- Avocado slices for topping, optional
- In a large pot, heat olive oil over medium heat. Add onion and celery and stir for 3 minutes, or until onion is translucent.
- Add diced tomatoes (with their juices), beans, corn, and vegetable broth. Stir in lime juice and seasoning mix and bring to a low boil.
- Reduce heat and simmer for about 15-20 minutes.
Since nothing really has to "cook" here (like in meat chili) the cooking time is mostly to heat it up and meld all the flavors together. It's a 30-minute meal, but you can let it simmer for longer if you prefer to let the flavors integrate more.
*If you don't have the McCormick's mix, the ingredients in the packet are as follows. Use a mix of the spices you have (a packet is about 4 tablespoons). Spices: Organic Chili Pepper, Organic Cumin, Organic Oregano, Organic Onion, Salt, & Organic Garlic.
Amount Per Serving: Calories: 351Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 29mgSodium: 671mgCarbohydrates: 31gFiber: 9gSugar: 5gProtein: 16g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.