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Vegetarian Chili

recipe image

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even more spice! Serve it on a cold night with a slice of homemade cornbread. 

Made this yet? Let us know how it went in the comments below! 

Editor’s Note: The introduction to this recipe was updated on July 27, 2020 to include more information about the dish.

Yields:

6
– 8


servings

Prep Time:

0

hours

10

mins

Total Time:

1

hour

0

mins

1
tbsp.

extra-virgin olive oil

1


onion, chopped

1


red bell pepper, chopped

2


carrots, peeled and finely chopped

3


cloves garlic, minced

1


jalapeño, finely chopped

1
tbsp.

tomato paste

1


(15.5-oz.) can pinto beans, drained and rinsed

1


(15.5-oz.) can black beans, drained and rinsed

1


(15.5-oz.) can kidney beans, drained and rinsed

1


(28-oz.) can fire roasted tomatoes

3
c.

vegetable broth

2
tbsp.

chili powder

1
tbsp.

cumin

2
tsp.

oregano

kosher salt

Freshly ground black pepper

Shredded cheddar, for serving

Sour cream, for serving

Cilantro, for serving

  1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
  2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
  3. Bring to a boil then reduce heat and let simmer, 30 minutes.
  4. Serve with cheese, sour cream, and cilantro.
vegetarian chili

Ethan Calabrese

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Associate Food Editor
Makinze is the Associate Food Editor for Delish.com.

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