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Vegetarian Chili


2 Cloves of Garlic, chopped

1 T Olive oil

1 Yellow Onion, chopped

1 Red, Orange or Green Pepper, chopped

2 Carrots, peeled and finely chopped

1 Jalapeño, finely chopped (optional)

1T Tomato Paste

3 (15.5-oz.) cans Pinto Beans or Black Beans, drained and rinsed

1 (28-oz.) can Tomato Sauce

3 c. low-sodium Vegetable Broth

1 t Chili Powder

1T ground Cumin

2 t dried Oregano

Salt, Pepper

Shredded Cheddar, for serving (opt)

Sour Cream, for serving (opt)

Cilantro, for serving (opt)

In a large dutch oven over medium heat, heat olive oil briefly then add garlic, onion, bell pepper, and carrots. Sauté a few minutes until soft. 
Add jalapeño (if using) and tomato paste and stir to coat vegetables. Add canned tomato sauce, the drained beans, broth, and seasonings. Season with salt and pepper to taste. Let simmer for 20-30 minutes, covered. Top with cheese, sour cream and cilantro if desired.


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