Every recipe I make is notoriously easy. A handful of this, a pinch of that and it all comes together into one delicious meal. That is exactly what this vegan chili is – a pot of stuff thrown together to make one delicious veggie chili. The hardest part of this recipe is cutting the onion, and the rest of the veggies. Everything else just gets thrown into the pot and poof! Delicious vegan chili is served!
1 Orange Bell Pepper
1 Yellow Bell Pepper
2 Cans Tomatoes with Green Chilis
½ Bag Baby Carrots
1 Yellow Onion
3 Cloves Garlic, minced
1 Can Black Beans
1 Can Pinto Beans
1 Can Kidney Beans
1 Can Tomato Paste
1 Packet Chili Seasoning (or make your own)
1 Small Can Chopped Jalapeños (optional for the spicy lovers)
2 tbsp. Olive Oil
Chop all the veggies
In a large pot throw the olive oil and onions together. Caramelize for a few minutes.
Add the bell peppers, carrots, garlic and zucchini. Continue stirring for about 10 more minutes. I put the lid on for a few minutes to get the carrots soft.
Add everything else, a cup or two of water, stir and let cook for another 15 or so minutes.