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This vegetarian chili will please the biggest beef eater at your table.

Step 1: Vegetarian Chili

2 (15oz.) cans black beans (1 drained, 1 undrained)

1 (15oz) can of kidney beans (drained)

1 medium sweet onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil

4 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon dried red pepper flakes

½ teaspoon fresh ground pepper

¼ teaspoon salt2

(14.5-oz.) cans fire roasted tomatoes

2 cups vegetable stock

Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain third can.) Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add garlic and saute another 1 to 2 minutes. Stir in chili powder, ground cumin, red pepper flakes, pepper and salt; saute for 2 to 3 minutes. Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Season with salt and pepper to taste.

Serve chili with desired toppings.

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