Vegetarian Chili

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Olive oil for sautéing

2 red onion, chopped

6 garlic cloves, chopped

1 red bell pepper, chopped

1 poblano pepper, seeded and chopped

4 carrots, chopped

1 teaspoon salt

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon Spanish smoked paprika

1 Tablespoon cacao powder

1 teaspoon oregano

28 ounces of fire roasted diced tomatoes, with their juices

30 ounces of black beans

15 ounces of aduki beans

2 cups of vegetable broth

juice of 1 lime

garnishes of choice such as avocado, cilantro, tortilla chips, sour cream, cheddar cheese


  1.  Heat a large pot over medium low heat, add a bit of oil to cover the bottom.  Once oil is hot add onion and saute until soft and translucent
  2. Add garlic and cook for about a minute while stirring then add the salt, chili powder, cumin, smoked paprika, cacao, and oregano. Cook for a few second until fragrant and then add carrots and peppers. Stir again and cook for a few minutes, stirring occasionally, until the carrots are soft.
  3. Add the tomatoes with their juices, the drained beans, and broth.  Stir, increase temperature and bring to boil. Once boiling, lower heat to a simmer and cook for about 30 minutes.
  4. Remove from heat, squeeze in fresh lime juice, taste and adjust seasonings as needed.