Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 Tbsp. vegetable oil; 1 medium onion, chopped; 2 carrots, finely chopped; 4 cloves garlic, minced; 1 sweet red pepper, chopped; 1 green pepper, chopped; 2 jalapenos (fresh or canned), finely chopped; 2 Tbsp. chili powder; 1 Tbsp. cumin; 1 c. cooked kidney beans; 1 c. cooked pinto beans; 1 (28 oz.) can tomatoes, chopped (reserve juice); 1/8 tsp. salt; 1/2 tsp. ground pepper; 2 Tbsp. fresh cilantro, finely chopped

15 ingredients

8 steps

Ingredients

1 Tbsp. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 jalapenos (fresh or canned), finely chopped
2 Tbsp. chili powder
1 Tbsp. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 (28 oz.) can tomatoes, chopped (reserve juice)
1/8 tsp. salt
1/2 tsp. ground pepper
2 Tbsp. fresh cilantro, finely chopped

Directions

1

In large soup kettle, warm oil over low heat.
2

Add onions, carrots, garlic, peppers and jalapenos.
3

Cover and cook vegetables until soft, 10 minutes.
4

Remove lid; add chili powder and cumin. Cook additional 2 to 3 minutes, stirring occasionally.
5

Add beans, tomatoes and juice.
6

Increase heat to medium and bring chili to simmer.
7

Adjust heat to maintain a simmer and let chili cook for 20 minutes.
8

Stir in salt, pepper and cilantro; serve.