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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetarian Chili Recipe

5 stars - based on 1 vote
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This recipe for Vegetarian Chili is from From the Kitchen of Sheryle Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 carrots, peeled and finely chopped
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tbsp. tomato paste
1 (15.5-oz.) can pinto beans, drained and rinsed
1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can fire roasted tomatoes
3 c. low-sodium vegetable broth
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Cilantro, for serving
Directions:
Directions:
Instructions:

In a large pot over medium heat, heat olive oil.
Add onion, bell pepper, and carrots.
Sauté until soft, about 5 minutes.
Add garlic and jalapeño and cook until fragrant, 1 minute.
Add tomato paste and stir to coat vegetables.
Add tomatoes, drained and rinsed beans, broth, and seasonings.
Season with salt and pepper to taste.
Bring to a boil then reduce heat and let simmer for 30 minutes.
Serve with cheese, sour cream, and cilantro.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Nutrition (per serving): 290 calories, 14 g protein, 41 g carbohydrates, 9 g fiber, 7 g sugar, 9 g fat, 3 g saturated fat, 984 mg sodium

 

 

 

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