Home-Style Vegetable Chili

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This dish is the perfect vegetarian comfort food!

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Chicago

Time needed

40 min preparation

Serving Size / Yield

8-10 servings

Ingredients

  • 2 Tbs. vegetable oil
  • 1 lg. onion, chopped
  • 1 med. green bell pepper, chopped
  • 2 med. carrots, chopped
  • 1 pasilla chili, seeded, chopped, or 1 4.5-oz. can chopped green chiles
  • 1 C. water
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 2 cans (15 oz. each) red kidney beans, drained, rinsed
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 c. shredded Cheddar cheese, if desired

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Directions

In 3-quart saucepan, heat oil over medium-high heat. Add onion, bell pepper, carrots and chili; cook 3 to 5 minutes, stirring occasionally until crisp-tender. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle individual servings with cheese, if desired.


Serve with: Jalapeno Cornbread

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