November 15th, 2024
Recipes
Vegetarian Bean Chili
Valentina P
- Difficulty
•
- Time 25"
A thick and hearty vegetarian bean chili made with basic pantry ingredients. Full of flavor and great for meal prep.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (28 ounce) can crushed fire-roasted tomatoes
- 2 cups low-sodium vegetable broth
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can refried pinto beans (Note 1)
- 1 bell pepper, diced (any color)
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 3 garlic cloves, chopped
- 2 tablespoons chili powder
- 1 teaspoon EACH dried oregano, coriander, paprika, and cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne or chipotle powder (double for spicy)
Instructions
- Step 1: Heat the 1 tablespoon of olive oil in a large pot over medium-hight heat. Once hot, add the garlic, bell pepper, and diced onion. Cook for 5 minutes, or until softened.
- Step 2: Add the tomato paste, chili powder, oregano, coriander, paprika, cumin, cayenne, and salt. Cook, stirring often, for 2 more minutes.
- Step 3: Add the crushed tomatoes (with all of their juices), vegetable broth, black beans, kidney beans, pinto beans, and refried beans to the pot. Bring to a boil.
- Step 4: Once boiling, reduce the heat to medium-low and simmer uncovered for 10 minutes.
- Serve: Ladle the warm chili into bowl and top with your favorite fixings. Enjoy.
Recipe Notes
Note 1: Don't have refried beans? Easily make a substitute by mashing the contents of 1 (15 ounce) can(s) of regular pinto beans with a fork or potato masher.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Vegetarian Bean Chili
PT25M 1 (28 ounce) can crushed fire-roasted tomatoes 2 cups low-sodium vegetable broth 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can refried pinto beans (Note 1) 1 bell pepper, diced (any color) 1 yellow onion, diced 1 tablespoon olive oil 1 tablespoon tomato paste 3 garlic cloves, chopped 2 tablespoons chili powder 1 teaspoon EACH dried oregano, coriander, paprika, and cumin 1 teaspoon salt 1/4 teaspoon cayenne or chipotle powder (double for spicy) Gluten Free Vegan 8 Servings
Ingredients:
