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Vegetable filled vegan chili

Course dinner
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Melissa

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 red bell pepper chopped
  • 1-2 jalapeño seeded and diced
  • 29 ounce can diced tomatoes with the juice
  • 6 tablespoons tomato paste
  • 1 1/2 cup vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • fresh cracked pepper to taste
  • 15 ounce can red kidney beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed

Instructions

  • In a large stock pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
  • Add carrots, celery, bell pepper and jalapeño, sprinkle with some salt and sauté an addition 5-7 minutes.
  • Stir in tomatoes, tomato paste, vegetable broth and seasonings. Simmer, uncovered, for 15-20 minutes, or until thickened.
  • Taste and add additional salt or pepper, if desired. Because of the different sodium content in broths and beans and personal preference, you may need a little more and you may not.
  • Top with green onions, cilantro, avocado or hot sauce