Vegetarian Chili


  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 2 jalapeno peppers, diced
  • 4 bell peppers, diced (any colors red, green, yellow or combination)
  • 4 medium carrots, diced
  • 3 garlic cloves squeezed thru garlic press
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chipotle chili powder
  • 2 teaspoons hot spices or cayenne pepper
  • 2 cans (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) chili beans
  • 1 can (28 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation Method:

  1. In a large pan over a medium heat add the oil and fry the onions and jalapenos for about 5-8 minutes, or until softened and onions slightly browned.
  2. Add the garlic, peppers, carrots, beans, tomatoes and cook for another 5 minutes before adding the rest of the ingredients.
  3. Bring it all to the boil, then reduce to a low heat, cover and let it bubble away for at least  2 hours stirring every 15 to 20 minutes.
  4. Season to how you like it.  Add more broth if it gets too thick.

Serve with either rice or a baked potato and sprinkle with some grated cheese.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: