Well, guess who’s still out of work? That’s right me. This Covid crisis cannot end soon enough. On the bright side, I have been cooking up a storm. As soon as it gets cold, it’s chili time, and this time, I put my energy into a vegetarian version, just going the healthy way. Trust me, this is just as good as one with beef or turkey! This recipe is very easy, and also pretty fast to prepare. You will be perfectly equipped to deal with the frigid temperatures. Weather the storm, baby.
What you’ll need:
- 1 tbsp olive oil
- 1 onion,chopped
- 1 red bell pepper, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1 jalapeño, seeded and chopped
- 1 tbsp tomato paste
- 1 15 oz can of pinto beans
- 1 15 oz can of black beans
- 1 15 oz can of kidney beans
- 1 15 oz can of diced tomatoes with green chillies
- 1 15 oz can of diced tomatoes
- 3 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp oregano
- salt and pepper
- for serving: shredded cheddar, sour cream, cilantro
In a large pot, over medium heat, heat olive oil, then add onion, bell pepper and carrots. Sauté for 5 minutes. Add garlic and jalapeño and cook for another minute.
Add tomato paste and stir to coat the vegetables. Add all beans and stir to combine.
Add tomatoes, vegetable broth and seasoning. Add salt and pepper to taste. Bring to a boil, then reduce heat, and simmer for 30 minutes. Serve hot with toppings, either by itself or with rice.