Monique's Vegetarian Chili
Monique
A healthy option for a winter comfort food!
ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, thinly sliced
- 1 red bell pepper, seeded, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 6-oz can tomato paste
- 3 cups water
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 2 tablespoons white wine vinegar
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- salt and pepper (to taste)
directions
- 1
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and sauté until onion and carrots are almost tender, about 8 minutes.
- 2
Add tomatoes, tomato paste, 3 cups water, beans, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Source: Monique
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