Hearty Vegetarian Chili with Airfried Potato Wedges (1 Viewer)


Aug 25, 2015
Rural Southern California
For those looking for a plant based chili this might just be for you. We have tried many vegetarian chilis but this is at the top of the list. Airfried potatoes are easy to prepare, cook in half the time as a conventional oven and crispy.
Chili ingredients
3 carrots
1 onion
1 green bell pepper
I cup corn frozen or canned
4-5 cloves of garlic
3 stalks of celery
Saute 10-15 minutes

Add in:
1 can of black beans, 1 can pinto beans and 1 can kidney beans drained and washed
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp chili powder
2 tsp of oregano
2 tsp of cilantro or add fresh chopped
1 tsp paprika
1 tbsp fresh lemon juice
1/2 teaspoon salt

Toppings for chili
Hot Sauce if desired
avocado slices

Potato Wedges
2 large russet potatoes cut into wedges
Soak for 15 minutes in H2O to remove starches
Pat dry after soaking
Mix wedges with 2tbsp of olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
tbsp parmesan cheese



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