14/01/2026
VEGGIE CHILI
INGREDIENTS:
* 1 Tbsp. extra-virgin olive oil
* 1 medium yellow onion, chopped
* 1 red bell pepper, seeds and ribs removed, chopped
* 2 carrots, finely chopp
* 3 cloves garlic, finely chopped
* 1 Tbsp. tomato paste
* 1 (15.5oz.) can white beans, drained, rinsed
* 1 (15.5oz.) can kidney beans, drained, rinsed
* 1 (15.5-oz.) can pinto beans, drained, rinse
* 1 (28-oz.) can fire roasted tomatoes
* 3 cups vegetable broth
* 2 Tbsp. chili powder
* 1 Tbsp. ground cumin
* 2 tsp. dried oregano
* Salt & black pepper
* TOPPING/s Shredded cheddar, sour cream, and fresh cilantro, for serving
DIRECTIONS:
* In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
* Add tomato paste and stir to coat vegetables. Add white beans, kidney beans, pinto beans, tomatoes, broth, chili powder, cumin, and oregano; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 30 minutes.
* Divide chili among bowls. Top with cheese, sour cream, and cilantro.
