05 Feb Vegetarian Chili
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 small red onion- chopped
- 2 medium carrots - peeled and diced
- 2 stalks of celery, diced
- 1 medium red peper, diced
- 4 cloves cloves of garlic, minced
- 1 tbsp olive oil
- 2 tsp Better Than Bouillon + 2 cups of warm water or you could use 2 cups of vegetable stock
- 1 tsp dried oregano
- 1/2 tsp red chili powder
- 1 tsp cumin powder
- Fresh black pepper
- 1/2 tsp salt
- 1 can 540 ml black beans rinsed and drained
- 1 can 540 ml pinto beans rinsed and drained
- 1 can 540 ml white kidney beans rinsed and drained
- 1 can 796 ml stewed tomatoes
- 1 tbsp worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp splash of hot sauce, I used Tabasco
- splash of red vinegar
- cilantro to garnish
- 1/4 avocado sliced optional
Ingredients
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Instructions
- Place a large pot on medium heat, add in the olive oil. Once the oil is warm add in onions and stir until translucent.
- Add in diced carrots, celery, red pepper and garlic. Cook for a few minutes until veggies are soft.
- Add in salt, black pepper, oregano, cumin and red chili powder and mix.
- Add in vegetable stock, or if you are using the Better Than Bouillon stock, stir in 2 tsp in 2 cups of warm water and mix. Add the stock to the chili and stir.
- Add in stewed tomatoes and their juices. Add in rinshed canned beans.
- Mix everything and let it reach a boil. Once it has reached a boil turn heat on medium low. Stir in tomato paste, worchestire sauce, and tobasco.
- Let simmer for 15 min on low heat. Add in splash of vinegar and turn stove off. Garnish with cilantro and enjoy!
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