Vegetarian chili
Updated: 2019-04-20
This meatless chili gets its kick from Fresno peppers. If you can't find them, jalapeno peppers are a good substitute.
Serves 8
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 Fresno peppers, diced
- 2 quarts crushed tomatoes (no salt added)
- 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
- 2 tablespoons ground cumin
- 1 tablespoon chipotle pepper (or smoked paprika)
- 1 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.
Nutritional analysis per serving
Calories: 161
Total carbohydrate: 31 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 7 g
Saturated fat:
Serving size: About 2 cups
Sodium:
Total fat: 1 g