Name: Vegetarian Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 onion (diced); 3 garlic cloves (minced); 1 green bell pepper (diced small); 6 oz. tomato paste; 28 oz. can diced tomatoes (in juices); 4 oz. can fire roasted green chiles (with juices); 2 Tbsp molasses; 1 cup water; 15 oz. can dark kidney beans (drained and rinsed); 15 oz. can black beans (drained and rinsed); 15 oz. can pinto beans (drained and rinsed); 15 oz. can whole kernel corn (strained); 1 Tbsp chili powder; 2 tsp ground cumin; ¼ tsp cayenne pepper; ¼ tsp garlic powder; ½ tsp onion powder; ½ tsp black pepper (freshly cracked); 1 tsp salt

1

Dice the onion and bell pepper. Mince the garlic.

2

Toast chili powder, cumin, cayenne, garlic powder, onion powder, and black pepper in your chili pot over medium-low heat until fragrant, about 2-4 minutes.

3

Add the olive oil, onion, garlic, bell pepper, and salt to your pot.

4

Stir together and cook until peppers and onions have softened, about 4-6 minutes.

5

Add the tomato paste, diced tomatoes with juices, diced green chiles with juices, molasses, and water. Stir and simmer for about 5 minutes.

6

Add kidney beans, black beans, pinto beans, and strained can of corn. Stir together and simmer the chili for about 20-25 minutes, covered. Your chili is done when all of the vegetables are tender.

Vegetarian Chili

Ingredients

20 Ingredients

Instructions

Keep Cooking