The tenderness of the vegetables and the creaminess of the beans along with the biting hotness of pepper and the rich taste of tomatoes can be so gratifying that anyone who will have this protein-laden dish will surely relish the moment. For sure, having a vegetarian chili for lunch will surely make the rest of the day a little warmer than usual.
1 tablespoon of extra-virgin olive oil
1 chopped onion
3 minced cloves garlic
1 finely chopped jalapeño
1 chopped red bell pepper
2 peeled and finely chopped carrots
1 tablespoon of tomato paste
1 can (15.5-oz.) of drained and rinsed kidney beans
1 can (15.5 oz.) of drained and rinsed pinto beans
1 can (15.5-oz.) of drained and rinsed black beans
1 can (28-oz.) fire-roasted tomatoes
3 cups of vegetable broth
1 tablespoon of cumin
2 teaspoons of oregano
2 tablespoons of chili powder
Kosher salt, to taste
Shredded cheddar, for serving
Sour cream, for serving
Freshly ground black pepper
Cilantro, for serving
- Heat oil in a large pot over medium heat.
- Add onion, carrots, and bell pepper and sauté for about 5 minutes.
- Add jalapeno and garlic until the aroma comes out.
- Add tomato paste and stir until vegetables are coated.
- Add tomatoes, beans, broth, and seasonings.
- Bring it to a boil. Reduce the heat and let it simmer for about 30 minutes.
- Top with cheese and sour cream and sprinkle with cilantro before serving
- This recipe may take up to one hour including prep time and may be able to serve 6 – 8 people.
- Using canned beans is the hands-down choice over uncooked whole beans because of the time it may take to cook them.
- The thickness of your vegetable chili may all depend on the amount of broth you poured into it.
- When serving your chili straight-up, less broth may be better for a thicker chili. But if you are serving it with rice or pasta, a thinner chili may be preferred.
- Prep Time: 10 minutes
- Cook Time: 50 minutes