Vegetarian Chili by Chisel & Fork

olive oil, sweet onion, red bell peppers, carrots, garlic, tomato paste, chili powder, cumin, cocoa powder, paprika, oregano, coriander, cayenne pepper, salt, tomatoes, black beans, pinto beans, corn, vegetable broth, cilantro

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

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– 2 tbsp olive oil
– 1 medium sweet onion, chopped
– 2 large red bell peppers, seeds removed and chopped
– 2 medium carrots, chopped
– 6 garlic cloves, minced
– 2 tbsp tomato paste
– 2 tbsp chili powder
– 2 tsp cumin
– 2 tsp cocoa powder
– 1 1/2 tsp paprika
– 1 tsp oregano
– 1/2 tsp coriander
– 1/4 tsp cayenne pepper
– salt to taste
– 1 (28 oz can) diced tomatoes, with their juice
– 2 (15 oz cans) black beans, rinsed and drained
– 1 (15 oz can) pinto beans, rinsed and drained
– 2 cups frozen corn
– 2 cups low-sodium vegetable broth
– 1/4 cup fresh cilantro, chopped
– chopped cilantro, avocado, chips, sour cream, grated cheddar for chopping

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

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