Easy Vegetarian Chili
A Vegetarian Chili recipe with three different types of beans, poblano peppers and tomatoes. It's a flavorful and hearty meatless meal that even meat eaters will enjoy!
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4 -5
Calories 425kcal
Ingredients
- 2 tbsp ghee or olive oil
- 1 medium yellow onion , diced
- 2 large poblano peppers , diced
- 2 tbsp , plus 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt or salt to taste
- 1 (28 oz) can of crushed tomatoes
- 1 cup of water (you can use less if you want a really thick chili)
- 1 (15 oz) can of red kidney beans, drained and rinsed
- 1 (15 oz) can of black beans, drained and rinsed
- 1 (15 oz) can of pinto beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Optional garnishes:
- sour cream
- shredded cheddar or monterrey jack cheese
- additional chopped cilantro
- splash of fresh lime juice
- diced avocado
Instructions
- In a 4 quart soup pot or dutch oven, heat the oil over medium heat, add the veggies and cook, stirring occasionally, until tender, about 7-8 minutes. Stir in all of the seasonings and cook for another thirty seconds. Pour in the tomatoes, water and beans and stir together. Let simmer for 15-20 minutes, stir in the chopped cilantro, then serve topped with your choice of garnishes.
Notes
1.I used low-sodium canned beans for my recipe. If using regular beans (even with rinsing) you may want to cut back on the amount of salt called for. Estimated Nutrition Facts: