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Vegetarian Chili

February 25, 2019 By Liza Cannata Leave a Comment

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Vegetarian Chili
 
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Serves: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • fresh ground pepper
  • 2 carrots, peeled and diced
  • 2 small sweet potatoes, peeled and diced
  • 2 small zucchini, diced (about 1 cup)
  • 1 red or green bell pepper
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 15-ounce can chickpeas, drained
  • 1-15 ounce can diced tomatoes
  • 1 cup tomato sauce
  • 1 tbsp hot sauce (optional)
  • 1-15 ounce can whole kernel corn, drained
  • avocado, green onions, cheese, cilantro for garnish
Instructions
  1. Heat oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft and translucent. Add the garlic and cook two more minutes.
  2. Add the carrots, sweet potatoes, bell pepper, and zucchini, salt, pepper, chili powder, cumin, and paprika. Stir to coat and cook over medium heat for 5-6 minutes until vegetables are soft.
  3. Add the beans, chickpeas, tomatoes, tomato sauce, 2 cups water, and hot sauce (if using).
  4. Bring mixture to a boil, reduce heat to low, cover and cook chili about 30 minutes, stirring occasionally.
  5. Add the drained corn and cook another ten minutes.
  6. Serve with avocado, green onions, tortilla chips, cheese, and cilantro.
3.4.3177

 

Filed Under: All Recipes, Cuisine, gluten-free, Gluten-free, Main dish, Mexican, Soups/Stews, Vegetarian Tagged With: bean chili, chili, vegetarian chili, veggie chili

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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