Categories
Entrees Recipes

Vegetarian Chili

  • 2 T olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 T ground chili powder
  • 1/2 T dried oregano
  • 1 t ground cumin
  • 1/2 t dried basil
  • 1/2 t seasoned salt
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • 1/4 t cracked pepper
  • 1/2 T white sugar
  • 2 15-oz cans fire-roasted diced tomatoes (not drained)
  • 2 15-oz cans black beans, drained and rinsed
  • 1 15-oz can pinto beans, drained and rinsed
  • 4 oz fire-roasted diced green chilies
  • 1 c frozen corn
  • 1 c vegetable stock/broth
  • 1 bay leaf
  • 2 T fresh lime juice
  • Serve with:
    • avocado
    • shredded cheese
    • sour cream
    • green onion
    • cilantro
  1. In a large pot, heat 2 T olive oil over medium heat.
  2. Add onion and stir 3-4 minutes.
  3. Add peppers and cook another 6-9 minutes.
  4. Add garlic and spices and cook up to 1 minute.
  5. Add undrained diced tomatoes and stir.
  6. Add black beans, pinto beans, chilies, corn, vegetable stock, and bay leaf.
  7. Stir to combine everything.
  8. Reduce heat and gently simmer for 25-30 minutes.
  9. Blend 1-2 c of chili for texture.
  10. Add fresh lime and cilantro as desired.