Veggie ChiliVeggie ChiliVeggie Chili
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- 1 (14.5-ounce) can diced tomatoes with juice
- 3 cups vegetable broth or water
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
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Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell peppers and carrots. Cook for 5 minutes until vegetables are softened.
- Add the chili powder, cumin and smoked paprika (if using). Stir to combine.
- Add the diced tomatoes with their juice, vegetable broth or water, black beans and kidney beans. Bring to a boil then reduce heat to low.
- Simmer for 30 minutes until vegetables are tender.
- Serve hot with your favorite toppings!
Tags
vegetarian
vegan
gluten-free
dairy-free
chili
beans
veggies
stew
easy
healthy
Copyright 2023 Ben Bergstein