Vegetarian Chili PT60M https://img4.recipesrun.com/201907/2019/0815/af/5/683299/300x200x90.jpg This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes, and corn. This easy to make vegetarian chili recipe has been a staple around here for years. It's super hearty, so delicious and I promise you won't miss the meat. This amazing vegetarian chili recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop. It's naturally gluten-free and vegan. 8 servings Ingredients: Cilantro, for serving Sour cream, for serving Shredded cheddar, for serving Freshly ground black pepper Kosher salt 2 tsp. Oregano 1 tbsp. Cumin 2 tbsp. Chili powder 3 cups Vegetable broth 28 oz. Fire roasted tomatoes 15.5 oz. Kidney beans, drained and rinsed 15.5 oz. Black beans, drained and rinsed 15.5 oz. Pinto beans, drained and rinsed 1 tbsp. Tomato paste 1 Jalapeno peppers, finely chopped 3 cloves Garlic, minced 2 Carrots, peeled and finely chopped 1 Red bell pepper, chopped 1 Onion, chopped 1 tbsp. Olive oil
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Vegetarian Chili

This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes, and corn. This easy to make vegetarian chili recipe has been a staple around here for years. It's super hearty, so delicious and I promise you won't miss the meat. This amazing vegetarian chili recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop. It's naturally gluten-free and vegan.
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    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 560 Kcal
    • Prep Time 10 Mins
    • Cook Time 50 Mins
    • Total Time 60 Mins
    02 Ingredients
      • Cilantro, for serving
      • Sour cream, for serving
      • Shredded cheddar, for serving
      • Freshly ground black pepper
      • Kosher salt
      • 2 tsp. Oregano
      • 1 tbsp. Cumin
      • 2 tbsp. Chili powder
      • 3 cups Vegetable broth
      • 28 oz. Fire roasted tomatoes
      • 15.5 oz. Kidney beans, drained and rinsed
      • 15.5 oz. Black beans, drained and rinsed
      • 15.5 oz. Pinto beans, drained and rinsed
      • 1 tbsp. Tomato paste
      • 1 Jalapeno peppers, finely chopped
      • 3 cloves Garlic, minced
      • 2 Carrots, peeled and finely chopped
      • 1 Red bell pepper, chopped
      • 1 Onion, chopped
      • 1 tbsp. Olive oil
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    03 Method
    • Step 1
      In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Saute until soft about 5 minutes. Add garlic and jalapeno peppers and cook until fragrant, 1 minute.
    • Step 2
      Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
    • Step 3
      Bring to a boil then reduce heat and let simmer, 30 minutes.
    • Step 4
      Serve with cheese, sour cream, and cilantro.
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    04 Author
    lihui lihui
    647 Recipes
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