3 Bell Pepper Chili
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 14.79-29.58 ml olive oil
- 2-3 garlic cloves, minced
- 3 medium bell peppers, sliced (any combination of green, red, and yellow)
- 170.09 g container tomato paste
- 1 small onion, diced
- 4.92 ml salt
- 709.77 ml water
- 14.79-22.18 ml ground cumin
- 22.18 ml paprika
- 4.92 ml chili powder
- 0.25 ml red pepper flakes
- 14.79 ml blackstrap molasses
- 14.79 ml nutritional yeast (optional)
- 425.24 g canned pinto beans, rinsed and drained
- 425.24 g canned black beans, rinsed and drained
directions
- Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
- Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
- Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
- Add all remaining ingredients, stir, and bring to boil.
- Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
- Serve with corn chips, mmmm.
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RECIPE SUBMITTED BY
I went vegan a year ago and that's also when I started cooking. I enjoy reading cookbooks and running around outside.