No meat in this delicious chili! It's packed full of delicious and nutritious veggies.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Ingredients
2tablespoonsolive oil
1medium onionchopped
1medium green bell pepperchopped
2carrotschopped
3clovesgarlicfinely minced
4cupsbeef broth
14.5ouncescanned kidney beansdrained
14.5ouncescanned pinto beansdrained
14.5ouncescanned diced tomatoes with juice
6ouncestomato paste
2tablespoonschili powder
¾teaspoonground cumin
¾teaspoondried oregano
½teaspoonground cinnamon
⅛teaspoonhot pepper sauce
1jalapenoseeded and chopped finely
1bay leaf
Instructions
Place a large dutch oven or stock pot on medium-high heat.
Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender.
Add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally.
Remove the bay leaf before serving. Ladle chili into serving bowls and top with garnishes as desired.
Notes
Makes about 9 cups. Garnish with shredded cheddar cheese, sour cream, cilantro and finely chopped green onion.