Vegetarian Chili
Illustrations by
Alyssa Beltle
- 1 tbsp Seasons Family Reserve Olive Oil
- 1 Medium onion (diced)
- 1 Medium bell pepper (diced)
- 2 1/2 tbsp Chili Powder
- 2 tbsp Ground Cumin
- 1 tbsp Garlic Granules
- 1 tbsp Dried Oregano
- 2 tbsp Tomato Paste
- 1 1/2 cups Vegetable Broth
- 1 15oz can Diced Tomatoes
- 1 8oz can Tomato Sauce
- 1 cup cooked Pinto Beans
- 1 cup cooked Kidney Beans
- Salt & Pepper to taste
Directions:
- Heat Olive Oil in a large soup pot over medium high heat. Add Onion & Bell Pepper, saute until soft.
- Add Chili Powder, Cumin, Garlic, Oregano, Tomato Paste, and Salt & Pepper. Stir until well combined and aromatic.
- Add Broth, Diced Tomatoes (with their liquid), Tomato Sauce, and Beans. Stir until well combined.
- Bring to a boil for about 1 minute. Reduce heat and simmer, uncovered for 30 min- utes, stirring occasionally.
- Serve chili with hot sauce, rice, crackers, sour cream, and/or cheese!
