Have you ever tried vegetarian chili? Today’s recipe is so good you won’t even know you’re eating chili without meat! A combination of beans like kidney and pinto make this a dish that can be served year-round but is best served during a cold day when you have plenty of time to let the spices simmer! ?
The beauty of this dish is you can increase or decrease the spice by how many jalapenos you want to use! We recommend starting off with less and you can always add more ?️.
? 2 tablespoons olive oil
? 1 medium onion chopped
? 1 green bell pepper, seeded and cut into ½ inch pieces
? 1 red bell pepper, seeded and cut into ½ inch pieces
? 1 large carrot, roughly chopped
? 1 jalapeno, seeded and minced
? 2 cloves garlic, minced
? 1/3 cup tomato paste
? 15 ounce can red kidney beans, drained and rinsed
? 15 ounce can pinto beans, drained and rinsed
? 28 ounce can stewed tomatoes
? 1/3 cup chili powder
? 4 teaspoons ground cumin
? ¼ teaspoon salt
? ¼ teaspoon freshly ground pepper
? 2 cups water
1️⃣ In a large pot, heat olive oil over medium heat. Add in onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until vegetables soften.
2️⃣ Stir in water, tomato paste, kidney beans and pinto beans. Stir well. Add in stewed tomatoes, chili powder, cumin, and crushed red peppers.
3️⃣ Bring to a boil. Reduce heat to medium low and simmer for about 45 minutes. If chili dries out add hot water as needed.
4️⃣ Season with salt and pepper and serve immediately.
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