Recipes Nugget Markets Signature Recipes
Veggie Chili
- Prep time
- 15 minutes PT15M
- Cook time
- 2½–3 hours PT3H
- Yield
- 4–6 servings
- Difficulty
Carnivores and herbivores alike will adore this vegetarian chili that's packed with both flavor and colorful veggies.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium diced
- 1 red bell pepper, medium diced
- 1 green bell pepper, medium diced
- 1 jalapeño, minced
- 5 cloves garlic, minced
- 4 pieces lime peel
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon granulated garlic
- 1 tablespoon salt
- ½ teaspoon ground cumin
- 1 teaspoon guajillo powder
- 1 bay leaf
- ¾ cup dried black beans, checked for stones and rinsed
- ¾ cup dried red beans, checked for stones and rinsed
- 2–2½ cups vegetable stock or water
- 2 cans diced fire-roasted tomatoes (14.5 ounces each)
Preparation
Heat a 4-quart sauce pot over medium heat. Add the olive oil and sauté the onion, bell peppers, jalapeño, garlic and lime peel for 7–8 minutes, until translucent and beginning to caramelize. Add all of the spices and sauté for 2 minutes. Then add the bay leaf, beans, 2 cups of vegetable stock and tomatoes.
Bring to a simmer, then turn heat to low. Cook for 2½–3 hours or until the beans are tender and the chili has thickened. Add more stock if needed for desired consistency. Remove the lime peel and bay leaf. Serve garnished as desired with onion, cilantro, shredded cheese or sour cream.
