Description
An easy vegetarian chili with five types of beans, fire roasted tomatoes and lots of delicious spices!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium bell pepper, seeded and diced
- ½ medium yellow onion, peeled and diced
- 2 tablespoons tomato paste
- 3–4 cloves garlic, peeled and minced
- 4–5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 28-ounce can crushed tomatoes
- 15-ounce can fire roasted diced tomatoes
- 15-ounce can dark red kidney beans, rinsed and drained
- 15-ounce light red kidney beans, rinsed and drained
- 15-ounce great northern beans, rinsed and drained
- 15-ounce can black beans, rinsed and drained
- 15-ounce can pinto beans, rinsed and drained
- 1–2 cups unsalted vegetable stock
- Toppings: diced avocado, plain Greek yogurt, shredded cheddar cheese
Instructions
To make on the stove-top:
- Heat the olive oil in a Dutch oven or stock pot to medium. Add the bell pepper and onion and sauté 5-6 minutes or until soft. Stir in the tomato paste, garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
- Add the crushed tomatoes, diced tomatoes, all 5 cans of beans and the vegetable stock and bring to a simmer. Cook 10-15 minutes. Taste and adjust seasoning, if necessary.
- Serve chili in bowls with desired toppings.
To make in the slow cooker:
- Place the onion, bell pepper, tomato paste, garlic, chili powder, cumin, smoked paprika, salt, black pepper, crushed tomatoes, diced tomatoes, all 5 cans of beans and stock to the bowl of a slow cooker. Place the lid on top and cook on high 1-2 hours or low 3-4 hours. Taste and adjust seasoning, if necessary.
- Serve chili in bowls with desired toppings.
Notes
Cooking Tip: To make a meaty version, add 1/2 to 1 pound of ground chicken or turkey. Cook with the bell pepper and onion until browned, then proceed with the recipe.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 216
- Sugar: 7g
- Sodium: 441mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 17g
- Protein: 13g
- Cholesterol: 0mg
Keywords: chili, vegetarian, vegan, dinner, entree, soup, stew