Vegetarian Chili
by Tavolino
A hearty, budget-friendly three-bean chili featuring a rich tomato base, aromatic spices, and a touch of molasses for depth and sweetness.
Ingredients
- olive oil 2 Tbsp
- onion 1
- garlic cloves 3
- green bell pepper 1
- tomato paste 6 oz.
- diced tomatoes 28 oz.
- fire roasted green chiles 4 oz.
- molasses 2 Tbsp
- water 1 cup
- dark kidney beans 15 oz.
- black beans 15 oz.
- pinto beans 15 oz.
- whole kernel corn 15 oz.
- chili powder 1 Tbsp
- ground cumin 2 tsp
- cayenne pepper 1/4 tsp
- garlic powder 1/4 tsp
- onion powder 1/2 tsp
- black pepper 1/2 tsp
- salt 1 tsp
Preparation
- 1
Dice 1 onion and 1 green bell pepper, then mince 3 garlic cloves.
- 2
Heat a pot over medium-low heat. Add 1 Tbsp chili powder, 2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. Toast for 2-4 minutes.
- 3
Add 2 Tbsp olive oil, the diced onion, minced garlic, diced bell pepper, and 1 tsp salt to the pot.
- 4
Sauté the vegetables over medium heat until they have softened, about 4-6 minutes.
- 5
Stir in 6 oz. tomato paste, 28 oz. diced tomatoes, 4 oz. fire roasted green chiles, 2 Tbsp molasses, and 1 cup water.
- 6
Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld.
- 7
Add 15 oz. dark kidney beans, 15 oz. black beans, 15 oz. pinto beans (all drained and rinsed), and 15 oz. whole kernel corn.
- 8
Stir everything well, cover the pot, and simmer for 20-25 minutes until the vegetables are tender.