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Vegetarian Chili
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Description
This is the perfect soup for a chilly day. Serve with fresh cornbread for true perfection!
Ingredients
- 1 Tablespoon Olive Oil, Or As Needed
- 1 whole Onion, Chopped
- 3 cloves Garlic, Chopped
- 2 stalks Celery, Chopped
- 1 whole Jalapeno, Chopped
- 32 ounces, fluid Low Sodium Vegetable Broth
- 15 ounces, weight Canned Black Beans
- 15 ounces, weight Canned Kidney Beans
- 15 ounces, weight Canned Pinto Beans
- 6 ounces, weight Canned, Diced Green Chilies
- 14-½ ounces, weight Canned Stewed Diced Tomatoes
- 6 ounces, weight Canned Tomato Paste
- 1 teaspoon Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Cayenne Pepper
- ½ teaspoons Oregano
- 2 whole Bay Leaves
- Salt And Pepper
Preparation
Heat olive oil in a medium size frying pan. Add onion, garlic, celery, jalapeno, and cook until onions are translucent, about 4-5 minutes.
Place frying pan ingredients in a large soup pot over medium heat. Add broth, beans, diced chilies, diced tomatoes, and tomato paste, stirring until combined. Add spices, adjusting as necessary.
Cook over low heat for 1 hour (longer if desired). Serve and enjoy!
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