Vegetarian Chili
Ingredients
The base
-
2
tablespoons
olive oil
-
¾
cup
onion, finely diced
-
1
cup
red bell pepper, diced
-
1
tablespoon
minced garlic
-
1
28 ounce can
diced tomatoes
-
1
8 ounce can
tomato sauce
-
1
cup
vegetable broth
-
2
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
smoked paprika
-
2
teaspoons
cocoa powder
-
1
teaspoon
sugar
-
1
teaspoon
kosher salt
-
½
teaspoon
pepper
-
1
4 ounce can
diced green chilies
-
2
15 ounce cans
pinto beans
-
1
15 ounce can
black beans
-
1
cup
corn kernels
Toppings
-
to taste
shredded cheese
-
to taste
sour cream
-
to taste
cilantro
-
to taste
tortilla strips
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions and red bell peppers, cooking until softened.
- Stir in garlic and cook briefly.
- Add diced tomatoes, tomato sauce, broth, and spices to the pot.
- Bring the mixture to a simmer.
- Cook for about 30 minutes, stirring occasionally, until thickened.
- Stir in corn and cook for an additional 5 minutes.
- Taste and adjust seasoning if necessary.
- Serve immediately with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
286
Total fat
7g
Total carbohydrates
46g
Total protein
14g
Sodium
645mg
Cholesterol
0mg
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