Bean Lovers Vegetarian Chili
- 15.25 ounces can no salt added black beans drained and rinsed
- 15.5 ounces can no salt added dark red kidney beans drained and rinsed
- 15 ounces can pinto beans drained and rinsed
- 2 14.5 ounces can no salt added diced tomatoes
- 3 cups low sodium vegetable broth
- 1 white onion medium chopped
- 1 jalapeño seeded and diced
- 2 carrots diced
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 red bell pepper medium chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons leaf oregano
- cheddar or vegan cheese for topping (optional)
- diced green onions for topping (optional)
- light sour cream or dairy-free sour cream for topping (optional)
- 1/2 teaspoon kosher salt (or to taste)
- black pepper (to taste)
Set stovetop temp to medium high.
Add olive oil to a non-stick pot.
Add onion, bell pepper and carrots.
Cook for 5-6 minutes until the vegetables are softened and onions are slightly browned.
Add the garlic and jalapeño peppers and cook for about 1 minute or until the garlic smells fragrant.
Add the tomato paste.
Add the beans and tomatoes and mix with the vegetables.
Add the vegetable broth.
Add the seasonings.
Slightly increase the heat so that the chili comes to a boil.
Decrease the heat to medium low and allow the chili to simmer for 40-45 minutes.
Taste. Add more salt if needed.
Serve.
My recipe instructs you to cook the chili for 40-45 minutes however if you would like it to thicken, cook it for 15-20 additional minutes on medium-low temperature.