- Heat olive oil over medium heat in a large pot. Add carrots, celery, bell pepper and onion. Cover with lid cracked slightly and cook for 10 minutes, stirring occasionally. Stir in garlic and cook 2 minutes longer.
- Add diced tomatoes, crushed tomatoes, vegetable broth, teriyaki sauce, hoisin sauce, cumin and oregano. Bring to a boil and reduce heat to low. Simmer for 25-30 minutes, until carrots are tender.
- Stir in beans and cook uncovered for 5 minutes longer. Ladle chili into bowls and serve hot topped with sour cream, cilantro and green onion.
Vegetarian Chili
Yield
6
Prep Time
10 minutes
Cook Time
47 minutes
Total Time
57 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped white onion
2 teaspoons minced garlic
1 15-ounce can fire roasted diced tomatoes
1 28-ounce can crushed tomatoes
1 cup vegetable broth
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
¼ cup Kikkoman® Gluten-Free Hoisin Sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can kidney beans, drained
1 can black beans, drained
For Topping
Sour cream
Chopped cilantro
Chopped green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
