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vegetable bean chili

Stove Top Vegetable Bean Chili

A simple and satisfying vegetarian meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium sweet onion chopped
  • 1 bell pepper chopped
  • 2 celery stalks chopped
  • 2 medium carrots peeled and chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons dried cumin
  • 1 bay leaf
  • salt to taste
  • 2 (15-ounce) cans reduced-sodium beans (pinto, black, kidney, etc) drained and rinsed
  • 2 (15-ounce) cans diced tomatoes
  • 2 cups vegetable or chicken broth (if not vegetarian)
  • 2 teaspoons lime juice
  • Optional toppings: sour cream, shredded cheese, avocado slices

Instructions
 

  • Heat oil in a Dutch oven or a large stockpot over medium heat. Stir in onion, bell pepper, carrots, and celery. Cook for about 7–10 minutes or until vegetables are tender.
  • Stir in all spices.
  • Add beans, diced tomatoes and vegetable broth.
  • Bring to a simmer for about 30 minutes, stirring occasionally.
  • Stir in lime juice and remove bay leaf.
  • Add desired toppings.

Notes

Remove bay leaf before serving.
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