Now that the weather is starting to get a little colder, I thought I would share this yummy chili recipe I tried this summer. It's so tasty and works well served both hot AND cold! Just be careful because it can be a little spicy! It is also perfect for all your vegetarian friends (and vegan too, if you don’t add cheese at the end)!
1 tablespoon of Olive Oil
1 onion (chopped)
1 red bell pepper (chopped)
2 carrots (chopped)
3 cloves of garlic, minced
1 jalapeno, finely chopped
1 tablespoon of tomato paste
1 (15.5 oz) can of pinto beans (drained and rinsed)
1 (15.5 oz) can of black beans (drained and rinsed)
1 (15.5 oz) can of kidney beans (drained and rinsed)
1 (28 oz) can of fire roasted tomatoes
3 cups of vegetable broth/ 3 cups of water and 3 veggie bouillon cubes
2 tablespoons of chili powder
1 tablespoon of cumin
2 teaspoons of oregano
In a large pot, add olive oil and saute onion, bell pepper and carrots for 5 minutes. Add garlic and jalapeno and cook for another minute.
Add tomato paste and coat veggies.
Add tomatoes, beans, broth and seasonings.
Add salt and pepper to taste.
Bring to boil then reduce heat and let simmer for 30 minutes.
Serve with your choice of chili toppings (cheese, sour cream, cilantro, whatever else) and enjoy!