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Easy Vegetarian Chili
5 from 9 votes

Easy Vegetarian Chili

This vegetarian chili is easy to make and will warm you up on a cold day! It freezes well too, so double the batch and save some for later!

Course: Main Course, Soup, Snacks
Cuisine: Vegetarian, Vegan, gluten-free

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 celery chopped, stalk
  • 1 red pepper chopped
  • 1 yellow bell pepper chopped
  • 1 jalapeño diced, seeds removed
  • 3 diced tomatoes 15 oz. cans
  • 2 red kidney beans 15 oz. cans, rinsed and drained
  • 2 black beans 15 oz. cans, rinsed and drained
  • 2 cups water
  • 1 1/2 tablespoons cumin
  • 2 tablespoons chili powder
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 1. In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
  2. 2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn't stick to the bottom of the pan. Serve hot.
  3. *Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.