Eating Pegan | Vegetarian Chili Recipe

Vegetarian Chili Recipe

2 tablespoons olive oil
1 medium onion (chopped)
1 or 2 jalapeno pepper (chopped)
1/2 red bell pepper (seeded and chopped)
2 carrots (chopped)
2 stalks celery (chopped)
3 cloves garlic (minced)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon turmeric powder

  • In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.
  • Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
  • Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
  • etc
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