From The Recipe Critic
Vegetarian Chili
- Time
- 30 min
- Makes
- 6
- Ingredients
- 16
Get the recipe at The Recipe Critic (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, (diced)
- 1 ½ cups bell peppers, (diced (I use a combination of red, green and yellow))
- 2 teaspoons garlic, (minced)
- 28 ounces fire roasted tomatoes, (with juices)
- 4 ounces green chilies, (canned)
- 3 cups vegetable broth, (or water)
- 15 ounces black beans, (rinsed and drained)
- 15 ounces chili beans, (with juices)
- 15 ounces kidney beans, (rinsed and drained)
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- avocado, cilantro, or limes, (for topping)
Nutrition · per serving
1 cup per serving
- Calories
- 364 kcal
- Fat
- 7 g
- Fiber
- 18 g
- Sugar
- 11 g
- Sodium
- 1688 mg
- Protein
- 18 g
- Carbohydrate
- 60 g
- Saturated fat
- 1 g
- Unsaturated fat
- 6 g
As published by The Recipe Critic.
The method
The steps live at therecipecritic.com. We don't copy them: The Recipe Critic wrote this recipe, and your visit supports them.