Vegetarian Chili

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and "beef" it up. It's filled with warm spices, and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even more spice! Serve it on a cold night with a slice of homemade cornbread

Meal prepping? This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. (Add a couple tablespoons of water to loosen it if it's too thick!)

Made this? Let us know how it went in the comment section below! 

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Cal/Serv: 290
Yields: 6 - 8 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 0 mins
Ingredients
1 tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

1

red bell pepper, chopped

2

carrots, peeled and finely chopped

3

cloves garlic, minced

1

jalapeño, finely chopped

1 tbsp.

tomato paste

1

(15.5-oz.) can pinto beans, drained and rinsed

1

(15.5-oz.) can black beans, drained and rinsed

1

(15.5-oz.) can kidney beans, drained and rinsed

1

(28-oz.) can fire roasted tomatoes

3 c.

low-sodium vegetable broth

2 tbsp.

chili powder

1 tbsp.

ground cumin

2 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving

Sour cream, for serving

Cilantro, for serving

Directions
  1. 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. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
  3. Bring to a boil then reduce heat and let simmer, 30 minutes.
  4. Serve with cheese, sour cream, and cilantro.

Nutrition (per serving): 290 calories, 14 g protein, 41 g carbohydrates, 9 g fiber, 7 g sugar, 9 g fat, 3 g saturated fat, 984 mg sodium

Ethan Calabrese
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