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
- 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.
- Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
- Bring to a boil then reduce heat and let simmer, 30 minutes.
- Serve with cheese, sour cream, and cilantro.
Ethan Calabrese
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Makinze Gore
Associate Food Editor
Makinze is the Associate Food Editor for Delish.com.
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