Vegetarian Bean Chili
Prep time:
10 minutes
Cook time:
30 minutes
Serves:
6
Ingredients
- 1 Tbsp. vegetable oil
- 1 each red and green bell pepper, coarsely chopped
- 1 cup chopped onion
- 2 Tbsp. Take Root Organics® Tomato Paste
- 1 clove garlic, minced
- 1 Tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. cumin
- 2 cans (14.5 oz. each) Take Root Organics® Diced Tomatoes, not drained
- 2 cups Kitchen Basics® Unsalted Vegetable Stock
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) white beans, rinsed and drained
- 1 Tbsp. fresh lime juice
- Topping Options: Green onion, jalapeño, lime wedges, cilantro, charred corn kernels, crushed tortilla chips
This vibrant, zesty chili is a hearty, vegan dish when served with these toppings. Blooming the spices and caramelizing the tomato paste before simmering helps heighten the flavors and adds a deeper umami taste so you won’t miss the meat.
Prep & Cook Instructions
- HEAT oil in a Dutch oven over medium-high heat. Add bell peppers and onion; cook and stir 8 to 10 minutes or until onions are softened. Add tomato paste, garlic and spices; cook 30 to 60 seconds until paste is a deep brick red.
- STIR in remaining ingredients except toppings. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, 15 to 20 minutes until desired consistency, stirring occasionally. Stir in lime juice and serve with toppings, as desired.
Tips
- To char corn, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 or 2 cans of whole kernel corn, drained and patted very dry with paper towels. Cook 5 minutes without stirring. Stir; cook 5 to 6 more minutes until toasted.
