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223Vegetarian Chili

Vegetarian Chili

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Servings

6 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion coarsely chopped
  • 1 green pepper seeds and ribs removed, coarsely chopped
  • 4 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 6-ounce can tomato paste
  • 1 tablespoon vinegar
  • 1 28-ounce can diced tomatoes, undrained
  • 2 15-ounce cans red kidney beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 2 cups water
  • 1 teaspoon sugar
  • 1 cinnamon stick
  • 3 cups shredded cheddar optional

Instructions

  • Heat oil in a large saucepan over medium-high heat. Cook onions and peppers for about 6 minutes. Stir in garlic, chili powder, cumin, salt, tomato paste, vinegar, tomatoes, beans, water, sugar, and cinnamon stick. Bring to a boil and reduce to medium heat. Simmer, uncovered, for 25 minutes, stirring occasionally. 
  • Remove cinnamon stick before serving. 
  • Spoon into individual bowls; top with cheddar cheese if desired and serve with Homemade Corn Bread.
  • Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)