Two-Bean Vegetarian Chili
50-minute recipe
Serves 8
This two-bean vegetarian chili makes great leftovers for lunches, a quick dinner or on top of hotdogs, fries or even nachos. Black beans and kidney beans give each serving loads of plant protein, too. Simmer slowly to thicken the chili, and meld the flavours together.
50-minute recipe
Serves 8
Ingredients
1 tbsp
1 lrg
3 med
2 med
3 cups
1 796-mL can
1/2 cup
1/2 cup
1 tbsp
1 tsp
1 tsp
1 tsp
1 540-mL can
1 540-mL can
Directions
- 1
Heat a pot over medium. Add margarine, onion and garlic. Cook, stirring often, until onions are softened, about 3 to 4 minutes.
- 2
Add carrots, bell peppers and mushrooms. Cook, stirring often, 5 minutes.
- 3
Stir in tomatoes, broth, parsley, chili powder, cumin, oregano, black pepper and red pepper flakes. Simmer, covered, 15 minutes.
- 4
Stir in beans. Cook, stirring occasionally, until chili is slightly thickened, about 5 minutes.
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Last updated: February 9th, 2021
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