Hannah's Vegetarian Chili
Hearty bean filled vegetarian chili is protein rich and satisfying during the cooler weather.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 5 small garlic cloves
- 2 15 oz cans black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can tomato purée
- 8 oz tomato paste
- 1 cup water more as needed
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1/4 tsp cayenne pepper
Optional Toppings:
- Shredded cheddar cheese
- fresh jalapeño chopped
- green onion chopped
- cilantro chopped
- lime wedges
- sour cream
Instructions
- Heat olive oil in dutch oven over medium heat. Add diced onion and sauté until translucent and starting to brown.
- Add garlic and cook for one minute; do not burn.
- Add beans and seasonings and mix together.
- Add tomato sauce, paste and water. Bring to a bubble and then simmer partially covered for at least one hour. Stir periodically and add water as needed to maintain desired consistency.
- Serve with toppings of choice and warm cornbread. Enjoy!
Notes
Optional cayenne pepper will increase in spice level the longer the chili is cooked.