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Vegetable and Bean Chili

Course Soup

Ingredients

  • 1 Medium Yellow Onion Chopped
  • 2 Medium Carrots Chopped
  • 2 Stalks Celery Chopped
  • 1 Red Bell Pepper Chopped
  • 3 Cloves Garlic Minced
  • 1 Jalapeno Seeded and Chopped (Optional)
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 2 Tsp Paprika
  • 2 Tsp Oregano
  • 1-2 Tsp Crushed Red Pepper Flakes
  • 1 28 oz. Can Crushed or Diced Tomatoes with their juice
  • 3 Cans Drained Beans black, pinto, kidney, or garbanzo
  • 2 Cups Veggie Broth or Water
  • 1 Cup Frozen Corn
  • Juice of one Lime
  • 1 Tbsp Hot Sauce Optional
  • Cilantro Optional

Instructions

  • Add onion, carrots, celery, bell pepper and jalapeno to large pot and cook for 7-10 minutes. If veggies stick to pot, add a 1-2 tbsp of water or veggie broth.
  • Add garlic, chili powder, cumin, paprika, oregano, and crushed red pepper flakes. Stir constantly and cook till fragrant, about 1 minute.
  • Add can of tomatoes with their juices, cans of beans, frozen corn, veggie broth, lime juice and hot sauce if using. Mix all ingredients together and simmer for 30 minutes.
  • After 30 minutes you can serve the chili or continue to cook till ready. Optional, blend 1 ½ cups of chili to make thicker.