Vegetarian Chili
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 3 carrots, peeled, thinly sliced
- 4 -5 garlic cloves, peeled and minced
- 1 large onion, chopped (1½ cups)
- 2 bell peppers, seeded, chopped
- 1⁄4 teaspoon chili powder
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon sea salt
- 2 teaspoons ground cumin
- 3⁄4 teaspoon ground cinnamon
- 15 ounces black beans, rinsed, drained, low sodium
- 15 ounces pinto beans, rinsed, drained, low sodium
- 15 ounces kidney beans, rinsed, drained, low sodium
- 28 ounces crushed tomatoes, low sodium
- 3 cups water
- 1⁄4 cup lime juice (juice of 2 limes)
- reduced-fat cheddar cheese, grated, for garnish
- 1 bunch cilantro, cleaned and chopped, for garnish
- pickled jalapeno pepper, for garnish
directions
- In a large heavy bottomed pot, heat the olive oil over medium low heat.
- Add the onions, bell peppers, carrots, garlic and salt and sauté about 10 minutes.
- Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes.
- Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes.
- Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes.
- Stir in the lime juice and add salt if needed.
- Sprinkle each serving with grated cheese, pickled jalapenos and cilantro (+ extra lime juice).
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.