Cooked - Vegetarian Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetarian Chili

6.0

1 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1 red bell pepper, seeds and ribs removed, chopped

2 carrots, finely chopped

3 cloves garlic, finely chopped

1 jalapeño, finely chopped

1 tbsp. tomato paste

1 (15.5-oz.) can black beans, drained, rinsed

1 (15.5-oz.) can kidney beans, drained, rinsed

1 (15.5-oz.) can pinto beans, drained, rinsed

1 (28-oz.) can fire roasted tomatoes

3 c. low-sodium vegetable broth

2 tbsp. chili powder

1 tbsp. ground cumin

2 tsp. dried oregano

Kosher salt

Freshly ground black pepper

Shredded cheddar, sour cream, and fresh cilantro, for serving

In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
Add tomato paste and stir to coat vegetables. Add black beans, kidney beans, pinto beans, tomatoes, broth, chili powder, cumin, and oregano; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 30 minutes.
Divide chili among bowls. Top with cheese, sour cream, and cilantro.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 97 weeks ago

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