Vegetarian Chili
Servings: 4 .5 quarts
Calories: 235kcal
Ingredients
- 1 tbsp. olive oil
- 1 large yellow onion diced
- 2 bell peppers diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 4 stalks celery diced
- 1/2 cup diced green chilies 4 oz., drained
- 1 tbsp. tomato paste
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 1 bay leaf
- 1 tbsp. salt or to taste
- 2 tsp. ground black pepper or to taste
- 2 cups vegetable broth - store bought or homemade
- 2 - 28 oz. cans diced tomatoes with juice
- 1 can pinto beans drained and rinsed, or cooked dried beans
- 1 can black beans drained and rinsed, or cooked dried beans
- 1 can 15 oz. sweet corn
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, bell peppers, green chilies, celery, carrots and garlic. Sauté for 6 - 8 minutes until slightly softened.
- Add tomato paste, chili powder, cumin, oregano, bay leaf, salt and pepper. Stir to combine and cook for an additional 3 - 4 minutes.
- Pour in vegetable broth and add diced tomatoes with their juice, pinto beans, black beans and corn. Stir to combine.
- Cover and simmer for 35 - 45 minutes, until chili has thickened and vegetables are tender.
Nutrition
Serving: 1pint | Calories: 235kcal | Carbohydrates: 46g | Protein: 11g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 1580mg | Fiber: 11g | Sugar: 16g