One of my favorite things about cold weather is all of the chili. Topped with heaps of sour cream, tortilla strips and cilantro– or, just plain– is glorious! It warms my bones to the core.
This vegetarian chili is made with three types of beans (red, white and black), crushed tomatoes and lots of carrots, jalapeño, onion, garlic and spices.
To make this chili, begin by sautéing the onion, carrots, jalapeño and bell pepper. Add the fresh garlic and spices, then beans and tomatoes. A few more ingredients swirled in, then it’s just a low simmer for an hour.
That’s IT. 🙂
I love making chili for Hubs and I because it makes excellent leftovers. If you make it extra thick, it can even serve an pseudo sloppy joes. Enjoy this vegetarian dish– I hope you love it as much as we did!
- 3 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium carrot (or 10 baby carrots), chopped
- 2 jalapeños, seeded and minced
- 2 yellow bell peppers, seeded and chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 1 1/2 teaspoons cumin
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can red beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (35 ounce) can crushed tomatoes, with juice
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 cup water
- Salt and pepper
- Heat a large pot over medium-high heat, drizzle the olive oil and saute the onion, carrot, jalapeños and bell pepper until the onion is translucent (~5 minutes).
- Add the garlic, chili powder, coriander, paprika and cumin. Cook for 1 minute, stirring constantly.
- Add the beans, tomatoes (with juice), thyme, bay leaf, oregano and water. Stir, then bring to a boil.
- Cover and reduce heat to low. Simmer for 1 hour.
- Discard the bay leaf. Season chili with salt and pepper to your liking.
- Like spicy? Add some crushed red pepper or another jalapeño.