Veggie Packed Chili

Number of Servings: 8


1tbsp light olive oil
1 brown onion, finely diced
4 cloves of garlic, minced
400g carrots, finely chopped
4 bell peppers ~600g, finely chopped
2tbsp chili powder
1tbsp ground cumin
1/4tsp salt
400g chopped tomatoes in juice
240g kidney beans drained from can
460g black beans drained from can
1L vegetable broth

1 Add oil to preheated pan, saute onion and garlic for 3 minutes. Add carrots and bell peppers, cook for another 5 minutes.

2 Add chili powder, cumin, and salt. Stir to combine.

3 Finally, add all remaining ingredients. Bring it to a light boil. Cook chili covered over low heat for 20 minutes. Then, continue to cook uncovered for the last 10-15 minutes, or until the chili reaches the desired consistency.

Serve with fresh bread, tortilla chips, crackers, couscous, rice, etc. !

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