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Image by Edgar Castrejon

Vegetarian Chili


1tbsp extra virgin olive oil

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 can hatch green chili chopped

1 tbsp tomato paste

1(15.5oz) can pinto beans- drained

1(15.5oz) black beans- drained

1(15.5oz) kidney beans- drained

1(28oz) can fire roasted tomatoes

3 cups vegetable broth

2 tbsp chili powder

1 tbsp cumin

2 tsp oregano

salt & pepper

  • In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Saute until soft, about 5 minutes.

  • Add garlic add chili peppers- cook until fragrant about 1 minute.

  • Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

  • Bring to a boil then reduce heat and let simmer, 30 minutes. 

  • Serve with cheese, sour cream, and cilantro.

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