Vegetarian Chili
Recipe: https://recipestripper.com/recipes/caf3f3fe-0e11-4009-9fbc-0390e5adb1ed
Original source: https://www.delish.com/cooking/recipe-ideas/a58719/easy-vegetarian-chili-recipe/

Loaded with beans and plenty of veggies, this easy vegetarian chili recipe is warm, comforting, and just as delicious as the original.
Yield: 6 - 8 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT1H

Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeds and ribs removed, chopped
- 2 carrots, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeño, finely chopped
- 1 tbsp. tomato paste
- 1 (15.5-oz.) can black beans, drained, rinsed
- 1 (15.5-oz.) can kidney beans, drained, rinsed
- 1 (15.5-oz.) can pinto beans, drained, 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, 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.