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Clean recipe · delish.com

Vegetarian Chili

Loaded with beans and plenty of veggies, this easy vegetarian chili recipe is warm, comforting, and just as delicious as the original.

Original recipe: delish.com

Yield:
6 servings
Prep:
10 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 1 tbsp. extra-virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 1 red bell pepper, seeds and ribs removed, chopped
  4. 2 carrots, finely chopped
  5. 3 cloves garlic, finely chopped
  6. 1 jalapeño, finely chopped
  7. 1 tbsp. tomato paste
  8. 1 (15.5-oz.) can black beans, drained, rinsed
  9. 1 (15.5-oz.) can kidney beans, drained, rinsed
  10. 1 (15.5-oz.) can pinto beans, drained, rinsed
  11. 1 (28-oz.) can fire roasted tomatoes
  12. 3 c. low-sodium vegetable broth
  13. 2 tbsp. chili powder
  14. 1 tbsp. ground cumin
  15. 2 tsp. dried oregano
  16. Kosher salt
  17. Freshly ground black pepper
  18. Shredded cheddar, sour cream, and fresh cilantro, for serving

Instructions

  1. In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
  2. Add tomato paste and stir to coat vegetables. Add black beans, kidney beans, pinto beans, tomatoes, broth, chili powder, cumin, and oregano; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 30 minutes.
  3. Divide chili among bowls. Top with cheese, sour cream, and cilantro.