Meatless Chili

Name: Meatless Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion; 1 red bell pepper; 2 large carrots; 2 errano chili peppers; 1½ teaspoons garlic; 2 tablespoons tomato paste; 2 cans (15.5 ounces each) black beans; 1 can (15.5 ounces) pinto beans; 1 can (28 ounces) diced tomatoes; 3 cups (705 g) vegetable broth; 2 tablespoons chili powder; 1 tablespoon cumin; ½ teaspoon kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8
Calories
232 kcal
Course
Soup, Dinner

Meatless Chili

Alina Jimenez

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This meatless chili is packed with flavor, you won't even miss the meat!

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Ingredients

Servings

2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 large carrots, peeled and finely diced
2 errano chili peppers, finely diced
1½ teaspoons garlic, minced
2 tablespoons tomato paste
2 cans (15.5 ounces each) black beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (28 ounces) diced tomatoes
3 cups (705 g) vegetable broth
2 tablespoons chili powder
1 tablespoon cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

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Instructions

Heat oil over medium heat in a large heavy-bottomed pot. Add onion, bell pepper, carrots, and serrano pepper. Sauté until soft (about 8-10 minutes).
Add garlic and cook for 1 more minute.
Add tomato paste, tomatoes, beans. Stir to combine.
Add broth, chili powder, cumin, salt, and pepper.
Bring the mixture to a boil. Reduce heat and simmer for 30-60 minutes, stirring occasionally.