BackPublished on April 20, 2019
Vegetarian chili
This meatless chili gets its kick from Fresno peppers. If you can't find them, jalapeno peppers are a good substitute.
If you can't find Fresno peppers, you can use jalapeno peppers instead.
Ingredients (Serves 8)
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 Fresno peppers, diced
- 2 quarts crushed tomatoes (no salt added)
- 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
- 2 tablespoons ground cumin
- 1 tablespoon chipotle pepper (or smoked paprika)
- 1 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
Directions
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.