You will be surprised to know how simple pantry ingredients turn the vegetables into a delicious vegetarian chili. As a bonus, this quick and easy chili is gluten free and dairy free too unless you use sour cream or glutinous garnishes. This is one of our finest recipes for a light Sunday dinner. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Vegetarian Chili Vegetarian Chili Recipe | RecipeSavants.com PT1H15M Serves 5 Ingredients: 2 Tablespoons Olive Oil 1 Medium Red Onion 1 Large Red Bell Pepper 2 Medium Carrots 2 Ribs Celery 0.5 Teaspoon Salt 4 Cloves Garlic 2 Tablespoons Chili Powder 2 Teaspoons Ground Cumin 1.5 Teaspoons Smoked Paprika 1 Teaspoons Dried Oregano 28 Ounces Diced Tomatoes With Their Juices 30 Ounces Black Beans 15 Ounces Pinto Beans 2 Cups Vegetable Broth 1 Bay Leaf 0.25 Cup Chopped Fresh Cilantro 2 Teaspoons Lime Juice In a heavy-bottomed pan, heat oil over medium heat. Add onion, celery, carrot, bell pepper and 1/4 teaspoon of salt and sauté for about seven to ten minutes, stirring occasionally. Stir in garlic, oregano and spices and cook for about one minute. Stir in beans, tomatoes with juices, broth and bay leaf and bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally. Remove from heat. In a blender, add 1 1/2 cups of chili and pulse until smooth. Return the pureed chili to the pan with 2 tablespoons of cilantro and remaining salt and stir to combine. Serve hot with your desired garnishing. Suggested garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, crème fraîche, grated cheddar cheese.

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