Vegetable Chili
Ingredients
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- 1 (32-oz) carton low-sodium vegetable broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
- 1 (15.5-oz) can no-salt-added dark red kidney beans, drained and rinsed
- 1 (15.5-oz) can no-salt-added pinto beans, drained and rinsed
- 2 (4-oz) cans diced green chilies
- 1 bay leaf
Instructions
- Cook onion, bell peppers, carrots, celery, and garlic in hot oil in a large Dutch oven over medium-high heat until vegetables are crisp-tender.
- Add tomato paste, chili powder, cumin, oregano, paprika, and salt; cook, stirring 2 minutes. Add broth, tomatoes, all beans, chiles, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes. Remove bay leaf before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
236
|
236
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 12 | 12 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 632 | 632 |
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