Vegetarian Bean Chili

Vegetarian Bean Chili

  • Prep Time:
    10 minutes
  • Cook Time:
    30 minutes
  • Serves:
    6

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 each red and green bell pepper, coarsely chopped
  • 1 cup chopped onion
  • 2 Tbsp. Take Root Organics® Tomato Paste
  • 1 clove garlic, minced
  • 1 Tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 2 cans (14.5 oz. each) Take Root Organics® Diced Tomatoes, not drained
  • 2 cups Kitchen Basics® Unsalted Vegetable Stock
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (15 oz.) white beans, rinsed and drained
  • 1 Tbsp. fresh lime juice
  • Topping Options: Green onion, jalapeño, lime wedges, cilantro, charred corn kernels, crushed tortilla chips

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  • Prep Time:
    10 minutes

  • Cook Time:
    30 minutes

  • Serves:
    6
Print Recipe

This vibrant, zesty chili is a hearty, vegan dish when served with these toppings. Blooming the spices and caramelizing the tomato paste before simmering helps heighten the flavors and adds a deeper umami taste so you won’t miss the meat.

Prep & Cook Instructions

  1. HEAT oil in a Dutch oven over medium-high heat. Add bell peppers and onion; cook and stir 8 to 10 minutes or until onions are softened. Add tomato paste, garlic and spices; cook 30 to 60 seconds until paste is a deep brick red.  
  2. STIR in remaining ingredients except toppings. Bring to boil. Reduce heat to medium-low.  Simmer, uncovered, 15 to 20 minutes until desired consistency, stirring occasionally.  Stir in lime juice and serve with toppings, as desired. 

 

TIP:  To char corn, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 or 2 cans of whole kernel corn, drained and patted very dry with paper towels.  Cook 5 minutes without stirring.  Stir; cook 5 to 6 more minutes until toasted.