VEGETARIAN BEAN AND VEGETABLE CHILI

Vegetarian Bean and Vegetable Chili image

This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (4 quarts).

Number Of Ingredients 20

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Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 medium carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounces) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups water
1 can (8 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Nutrition Facts :

*** Explore more Vegetarian Bean And Vegetable Chili Recipes »

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Sulemana Ibrahim

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I'm so glad I found this recipe. It's a healthy and delicious way to enjoy chili.

Kirk Armstrong

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This chili is a must-try for any vegetarian or vegan.

riya Mgara

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I've tried many vegetarian chili recipes, but this one is by far the best. It's the perfect balance of spices and the beans and vegetables are cooked to perfection.