A light and simple flavorful vegetable chili with black and great northern beans
4 servings
1 teaspoon butter or oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium onion, diced
1 large clove garlic, minced
2 trimmed, seeded, and diced jalapeno chiles, optional
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon (packed) brown sugar
2 cups diced tomatoes*
2 cups cooked Great Northern beans*
2 cups cooked black beans*
3-4 cups water or vegetable broth
1 large (fresh or dried) anaheim pepper with seeds removed, optional
1 teaspoon salt (or to taste)
Shredded cheese, sour cream, fresh cilantro, and tortilla chips: optional, for topping
1. In stock pot over medium heat, saute peppers, garlic, and onion in the butter or oil until vegetables are tender.
2. Add seasonings (except salt), tomatoes, beans, and broth or water. Stir well and add the anaheim pepper (whole) if using.
3. Cover and bring to a boil. Stir and simmer, covered, for at least 45 minutes or until chili is to desired consistency. Remove anaheim pepper. Add salt to taste.
4. Spoon into bowls. Top with desired toppings.
*May substitute one 14-ounce can
20 minutes
60 minutes
This is a delicious meatless chili, and very easy to make! It's colorful and flavorful, but not too heavy. This is one of the best vegetable chilis I've ever made! I love black beans, especially, and they go perfectly in this soup. I like mine topped with a little shredded cheese.
Perfect (healthful!) comfort food for a chilly day! My rating: 10/10
