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Hearty Three-Bean Vegetarian Chili

Ingredients · Serves 6 · Prep 15 min · Total 1 hr

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can crushed tomatoes, 28 oz
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 can kidney beans, 15 oz, drained and rinsed
  • 1 can pinto beans, 15 oz, drained and rinsed
  • 1 ½ cups vegetable broth
  • 1 ½ tsp kosher salt
  • 1 cup frozen corn
  • 1 tbsp lime juice
  • avocado, cilantro, sliced green onions, for topping
simmerbee.com/r/chili-three-bean-vegetarianSimmerbeeCard 1 · front

Hearty Three-Bean Vegetarian Chili

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, both bell peppers and the jalapeño and cook, stirring, until soft.
  2. Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste and stir until the spices smell toasty.
  3. Add the sweet potato, crushed tomatoes, all three beans, broth and salt. Stir and bring to a boil.
  4. Lower the heat and simmer, partly covered and stirring now and then, until the sweet potato is tender and the chili has thickened.
  5. Stir in the corn and cook until hot.
  6. Stir in the lime juice, then taste and add more salt if needed.
  7. Ladle into bowls and top with avocado, cilantro and green onions.