Vegetarian Chili
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Vegetarian Chili

1. 1 tbsp. extra-virgin olive oil -
2. 1 medium yellow onion, chopped -
3. 1 red bell pepper, chopped -
4. 2 carrots, peeled and finely chopped -
5. 3 cloves garlic, minced -
6. 1 jalapeño, finely chopped -
7. 1 tbsp. tomato paste -
8. 1 (15.5-oz.) can pinto beans, drained and rinsed -
9. 1 (15.5-oz.) can black beans, drained and rinsed -
10. 1 (15.5-oz.) can kidney beans, drained and rinsed -
11. 1 (28-oz.) can fire roasted tomatoes -
12. 3 c. low-sodium vegetable broth -
13. 2 tbsp. chili powder -
14. 1 tbsp. ground cumin -
15. 2 tsp. dried oregano -
16. Kosher salt -
17. Freshly ground black pepper -
18. Shredded cheddar, for serving -
19. Sour cream, for serving -
20. Cilantro, for serving -

How to cook deliciously - Vegetarian Chili

1. Stage

In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.

2. Stage

Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

3. Stage

Bring to a boil then reduce heat and let simmer, 30 minutes.

4. Stage

Serve with cheese, sour cream, and cilantro.