Total Time
Prep 15 mins
Cook 20 mins

I serve this with a cheddar cornbread ring.

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium heat. Cook garlic, onion, carrot, jalapeno, and green pepper, stirring often, for 5 minutes or until softened.
  2. Stir in tomatoes, beans, chili powder, cumin, and rosemary. Bring to a boil.
  3. Reduce heat, and simmer for 20 minutes. Season with salt.
  4. Serve garnished with: grated cucumber, sour cream or plain yogurt, grated cheddar cheese.
Most Helpful

4 5

Great chili for being vegetarian. I subbed mushrooms for the carrots and Italian seasoning for the rosemary. I was in too much of a hurry, so I only simmered for 10 minutes rather than 20 minutes. I garnished with grated cheddar cheese.

5 5

This was pretty good,but it seemed like it was missing just a little something. I didn't have any rosemary on hand, maybe that would give it a little added flavor. I tried making this a second time, and it was awesome! The best chili I have ever had. Last time, I removed all of the seeds from the jalapeno pepper because I thought it would be too hot. This time I put all of it in, and it really added that extra kick I was looking for! It was just perfect.