Description
Hearty, meatless chili with plenty of veggies.
Ingredients
- ¼ cup vegetable oil
- 1 onion, cut into small dice
- 1 red bell pepper, cut into small dice
- 1 green bell pepper, cut into small dice
- 1 jalapeno pepper, seeded and minced
- 4 cloves garlic, minced
- ⅛ teaspoon salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ (6 ounce) can tomato paste
- 1 (28 ounce) can diced tomatoes
- 1 ¾ cups water
- 1 (15.5 ounce) can black beans
- 1 (15.5 ounce) can kidney beans
- 1 (15.5 ounce) can chickpeas
- Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)
Instructions
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion
- bell peppers
- jalapeno
- garlic
- and salt
- stirring occasionally
- until tender
- about 10 minutes. Stir in chili powder
- cumin
- oregano
- tomato paste
- tomatoes
- and water and simmer over medium-low heat
- stirring occasionally
- until thickened
- about 20 minutes.
- Drain beans
- reserving liquid
- and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer
- stirring occasionally
- until heated through
- 5 to 7 minutes.
- Top each serving with sour cream
- cheese
- and cilantro (if using).
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6