Vegetarian Chili

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Source: Chelsea -

15 minutes
20 minutes
Vegetarian Chili

Hearty and delicious, this Quick Vegetarian Chili is a perfect bowl to accompany Monday Night Football or a Saturday night movie.  A relaxing evening at home should involve a no-fuss meal that is easy to whip up.  Top the chili with your favorite toppers (cheese is mine!)- best served with big wedges of cornbread on the side. 


What (your ingredients):

1 tablespoon olive oil or avocado oil

1 yellow onion, finely diced

Pinch of salt

1 tablespoon chili powder

1 teaspoon paprika

1 orange pepper, diced

1 yellow pepper, diced

2 12-oz. cans diced tomatoes

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can pinto beans, drained and rinsed

2 15-oz. cans hominy, drained and rinsed


4 cups vegetable stock


How (your directions):

In a large Dutch oven, heat oil over medium heat.  Add onion and salt and sauté until translucent, about 4 minutes.  The add diced orange and yellow peppers and sauté for 2 minutes.   

Add chili powder and paprika and sauté for 1 minute.

Add diced tomatoes, black beans, pinto beans, hominy, and vegetable stock.

Bring to a boil, then lower heat to low, cover, and simmer 20 minutes.

Serve hot with a sprinkle of cheese, diced avocado, and/or tortilla chips.



Why (the science):  A cup of bell peppers, of any color, provides 290% of your daily needs for vitamin C-Fight cold season off with a cup of warm chili!


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