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Vegetarian Chili

Servings:

6 to 8

prep time:

30 mins

cook time:

45 mins

Total time:

1 hours 15 mins

Ingredients

Directions

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 medium carrots, chopped

  • 1 large bell pepper, chopped

  • 6 cloves garlic, minced

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • ¼ teaspoon ground red pepper (cayenne)

  • 1 can diced tomatoes

  • 2 cups vegetable broth

  • 1 can black beans, rinsed, drained

  • 1 can kidney beans, rinsed, drained

  • 1 can pinto beans, rinsed, drained

  • 1 can roasted green chiles, undrained

  • ¼ cup maple syrup

  • 2 tablespoons tomato paste

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • Vermont Creamery Cilantro Lime Sour Crème

    ½ as desired

  • avocado, as desired

  • Corn chips, as desired

Directions

STEP 1

  1. Heat olive oil in large pot over medium-high heat. Add onion; sauté 2 minutes or until translucent. Add carrots and bell pepper; sauté 3-5 minutes or until vegetables are softened. Reduce heat to medium; add garlic, chili powder, cumin, oregano, paprika and cayenne. Cook, stirring constantly, 30-60 seconds or until fragrant and spices are just starting to toast.

STEP 2

  1. Stir in diced tomatoes, vegetable broth, black, kidney and pinto beans, roasted chiles, maple syrup, tomato paste, salt and pepper. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, 30-45 minutes or until vegetables are tender. Serve topped with sour crème, sliced avocado and corn chips, as desired.