Nothin' But Veggies Homemade Chili

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Is there anything more comforting than a big bowl of warm chili? Not in my book. 

This hearty, all vegetable chili is the perfect meal for a brisk day. Perhaps the best thing about this recipe, besides it's tastiness, is that it doesn't take hours to make. You only need about 45 minutes! So awesome. 

Grab a bowl and your favorite blanket and head straight to the couch. Hello, cozy. 

*Bonus! It tastes even better after being leftover! Just reheat the pot on the stove over medium. 

Serving Size: 4-6

What You'll Need:

  • 1 white onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 of a jalapeño, seeded and diced
  • 5 cloves garlic, minced
  • 5 tomatoes, diced (keep juice)
  • 2 cups vegetable broth
  • 1 cup canned crushed tomatoes 
  • 1 - 15oz. can kidney beans, drained and rinsed
  • 1 - 15oz. can black beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon curcumin
  • salt and pepper to taste
  • avocado, slice or diced (for topping)
  • green onion, chopped (for topping)

Directions:

  1. In a large pot, combine olive oil, onion, red peppers, green peppers, and jalapeño. Sauté over medium for approximately 10 minutes. Add garlic and sauté for an additional minute.
  2. Add diced tomatoes, vegetable broth, crushed tomatoes, paprika, and curcumin. Stir well and bring to a boil.
  3. Add black beans and kidney beans. Season with salt and pepper to taste. Stir well. Cover and reduce to a simmer. Let simmer for 20-25 minutes. 
  4. Top with green onion and avocado. Dig in!

 

soupsCortney SeaverComment