How To Make No-Tomato Chili Recipe
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, and cook until the onion is translucent.
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Add diced green and red bell pepper, carrots, and zucchini to the pot. Cook for 5 minutes, until the vegetables begin to soften.
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Add drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir well to combine.
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Pour in vegetable broth and add chili powder, cumin, paprika, and cayenne pepper. Season with salt and pepper to taste.
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Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
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After 1 hour, uncover the pot and let the chili simmer for an additional 30 minutes, allowing the flavors to meld together.
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Serve the no-tomato chili hot, topped with shredded cheese, sour cream, and green onions if desired.
Nutrition
- Calories : 350kcal
- Total Fat : 6g
- Sodium : 780mg
- Total Carbohydrates : 60g
- Dietary Fiber : 16g
- Protein : 18g
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