Sweet Pepper Vegetarian Chili
photo by justcallmetoni
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 59.16 ml olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 yellow bell peppers, diced
- 2 red bell peppers, diced
- 2 medium yellow squash, diced
- 2 medium zucchini, diced
- 793.78 g can tomatoes, with liquid chopped
- 473.18 ml vegetable broth or 473.18 ml chicken broth
- 425.24 g can black beans (~1 1/2 cups cooked)
- 425.24 g can red kidney beans (~1 1/2 cups cooked)
- 425.24 g can white beans, of your choice (~1 1/2 cups cooked)
- 59.16 ml chili powder
- 14.79 ml cumin
- 29.58 ml fresh cilantro, chopped
- 2.46 ml cayenne (optional)
- salt and pepper, to taste
directions
- In a large stockpot, heat olive oil over medium-high heat.
- Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
- Add squash and zucchini and cook through- about 6-8 more minutes.
- Add tomatoes (and liquid) and broth.
- Bring to a boil.
- Drain (if using canned) and add the beans to the pot.
- Reduce heat to low and simmer for 15 minutes.
- Add chili powder, cumin and cilantro.
- Continue to simmer until chili is thickened- about 8 minutes.
- Add salt and pepper to taste.
- Add the cayenne, if desired.
- Serve over rice or with sour cream and cheese.
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Reviews
-
Thanks Roosie for another fine vegetarian chili. Had to make one change when I realiized I was out of black beans. Since the veggies were already simmering, I went with 1 can cannelini, 1 dark kidney and 1 pink kidney. The chili was really nice and had a nice natural sweetness coming from the peppers. The addition of the fresh cilantro also infused the pot with this great aroma and taste. In preparing this again, and I will, I'd make 2 small changes and write these for others. First, keep the diced peppers some what large so that the don't melt into the sauce. I would also consider reducing the amount of zucchini as it seemed to overwhelm the peppers.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA