Vegetarian chili

Content provided by Mayo Clinic

Date Updated: 04/20/2019

Serving Info

Serves 8

Dietician Tip

If you can’t find Fresno peppers, you can use jalapeno peppers instead.

Directions

In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.

Ingredients

2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, minced
2 tablespoons water
2 Fresno peppers, diced
2 quarts crushed tomatoes (no salt added)
2 cups cooked pinto beans (no salt added; if canned, rinse under water)
2 tablespoons ground cumin
1 tablespoon chipotle pepper (or smoked paprika)
1 tablespoon ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon dried oregano

© 1998-2024 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use