A hearty and comforting vegetarian chili with plenty of staple vegetables and nutritious beans. This vegetarian chili is a new family favourite recipe that hits the spot. It's a delicious, budget-friendly meal any night of the week.
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 2 carrots (peeled and chopped finely)
- 2 cloves garlic (minced)
- 1 tbsp tomato paste
- 2 cups can Romano beans (drained and rinsed (see notes))
- 2 cups can black beans (drained and rinsed (see notes))
- 2 cups can kidney beans (drained and rinsed (see notes))
- 3 1/2 cups can diced tomatoes ((see notes))
- 3 cups vegetable broth
- 2 tbsp chili powder
- 2 tsp oregano
- 1 tsp basil
- sea salt (to taste)
- ground black pepper (to taste)
Optional For Serving
- sour cream
- cheddar cheese (shredded)
- cilantro (roughly chopped)
- Prep all the vetables and rinse beans. Heat up olive oil in a large pot, over medium heat. Add onion, bell pepper, and carrots. Sauté for 5-7 minutes. Add garlic and cook for 1-2 minutes.
- Incorporate tomato paste to coat the vegetables. Then add canned tomatoes, canned beans, vegetable broth, and seasonings, including salt and pepper.
- Bring the chili to a boil then reduce heat and let simmer for 30-35 minutes.
- Optional: serve topped with sour cream, cheddar cheese and cilantro. Enjoy!
For canned beans, most Canadian brands of canned beans come in 19 oz cans. For this recipe, measure out 2 cups and save the rest (bean salad!). If you live in the United States, most brands of canned beans come in 15.5 oz cans – use the whole can (it will be just shy of 2 cups, and that’s okay).
For canned diced tomatoes, look for the 28 oz can.
Carrots: sweet potato, parsnip, zucchini
Red bell pepper: poblano chilies, green bell pepper, celery
Onion: onion powder, onion flakes, celery
Other beans you can use in this recipe: pinto beans, lima beans, butter beans or cannellini beans, black turtle beans
- Category: Main Course
- Cuisine: American