Vegetarian Chili

Ingredients

  • 2 tablespoons olive or canola oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 to 3 tablespoons finely chopped chipotles in adobo
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 3 cups cooked red kidney beans, drained
  • 1 1/2 cups cooked black beans, drained

Directions

  • Heat the oil in a large pot over medium heat.
  • Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
  • Add chipotles, oregano, cumin, chili powder and salt. Stir to blend.
  • Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
  • Add beans and simmer an additional 30 minutes.
  • Garnish individual bowls with green onions or sour cream, if desired.
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