Vegetarian Chili
This hearty vegetable & bean loaded chili is so good even a carnivore will love it.
Ingredients
Chili
- ¼ cup Olive Oil
- 2 Large Diced Onions
- 3 cloves Minced Garlic
- 1 Diced Red Pepper
- 1 Diced Yellow Pepper
- 1 Diced Green Pepper
- 1 cup Shredded Carrots
- 1 cup Shredded Zucchini
- 1 cup Shredded Yellow Squash
- 1 can Crushed Tomatoes (large can)
- 1 can Tomato Paste (small can)
- 4 tbsp Chili Powder
- 2 tbsp Cumin
- 2 tbsp Coriander
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tbsp Paprika
- 1 can Corn (drained)
- 1 can Red Kidney Beans (drained and rinsed)
- 1 can Black Beans (drained and rinsed)
- 1 can Cannellini Beans (drained and rinsed)
- 1 can Pinto Beans (drained and rinsed)
- 1 can Small Pink Beans (drained and rinsed)
Toppings
- Sour Cream
- Sliced Scallions
- Shredded Cheddar Cheese
- Sliced Jalapeño Peppers
Instructions
Chili
- Sauté in a large sauce pot Olive Oil, Onions, Garlic, Red Pepper, Yellow Pepper and Green Pepper.
- When onions and peppers are soft add Carrots, Zucchini and Yellow Squash. Cook for 5 minutes.
- Add Crushed Tomatoes, Tomato Paste, Chili Powder, Cumin, Coriander, Onion Powder, Garlic Powder, Paprika, Corn, Red Kidney Beans, Black Beans, Cannellini Beans, Pinto Beans and Small Pink Beans.
- Simmer for 30 minutes.
Serve
- Serve with bowls of optional toppings Sour Cream, Sliced Scallions, Shredded Cheddar Cheese and Sliced Jalapeño Peppers.
