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Easy Vegetarian Chili
This thick and filling bean chili uses canned garbanzo and black beans but you can use any beans you love. From prep to finish, the chili takes about an hour and half to cook.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 3 medium carrots, peeled and chopped
- 3 medium stalks celery, leaves removed and thinly sliced
- 1 large green bell pepper, cored and finely diced
- 3 cloves garlic, minced or put through a garlic press
- 3 tablespoons chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 3 cups water
- 1 (15 ounce) can garbanzo beans, rinsed
- 1 (15 ounce) can black beans, rinsed
- 1 cup frozen corn
- 1 (4 ounce) green chiles, undrained
Instructions
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Heat 3 tablespoons of olive oil in a large (8-quart) pot or Dutch oven over medium-high heat until it shimmers but doesn’t smoke. Add 1 chopped onion, 3 peeled and sliced carrots, 3 stalks of sliced celery, 1 chopped green pepper, and 3 cloves of minced garlic. Cook until vegetables are soft and tender, about five minutes. Add 3 tablespoons chili powder, 1 ½ teaspoons cumin, and 1 teaspoon of table salt. Stir to combine. Cook an additional minute.
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Add 1 (28-ounce) can crushed tomatoes, 3 cups of water, 1 (15-ounce) can of rinsed garbanzo and 1 (15 ounce) can rinsed black beans. Stir in 1 cup of frozen corn, and a 4 ounce can of green chilis.
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Cook chili over medium heat until thick, about one hour. Stir chili occasionally.
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Serve with toppings. Place leftover chili in a shallow container with a lid. Refrigerate for up to five days. Reheat leftovers until warm in a medium pot.
Recipe Notes
Topping Suggestions
- Sour cream
- Shredded cheese
- Chopped red onions
- Chopped avocado
- Pickled Jalapeños
Serving Suggestions
- Cornbread
- Baked potato
- Garlic bread