Vegetarian Chili

This is the perfect winter go to that the whole family will love (even non-vegetarians)

So hearty and delicious, you will never miss the meat.

2 Tbsp olive oil

4 cloves garlic, minced

2 medium onions, chopped

2 red peppers, chopped

5 large carrots, chopped

2 celery stalks, chopped

1 TBSP cumin (or more to taste)

Chili powder (to taste)

Tony Chechere’s seasoning

28 oz can diced tomatoes

16 ounces tomato sauce

2 (15oz) cans black beans, rinsed and drained

1 can (15oz) pinto beans, rinsed and drained

2 cups vegetable broth

Garnish – chopped cilantro

In a large pot, heat olive oil.  Add garlic and saute.  Add chopped onion, peppers, carrot and celery. Stir and saute until onions are translucent.

Add seasonings and cook about one more minute.

Add diced tomatoes, tomato sauce, drained beans and broth.  Stir to combine and allow to simmer for about 30 minutes.  Remove about 2 cups of chili and transer to food processor and blend until smooth.  

Return to pot.  

Serve topped with cilantro.

Makes 12 servings.

Nutritional information per serving:

Calories: 159

Carbohydrates: 26.5 grams

Protein: 7.5 grams

Fat: 2.5 grams