Vegetarian Chili

Name: Vegetarian Chili
Prep time: 60 min
Yield: 10
Cuisine: Unknown
Ingredients: 2 tablespoons olive oil; 2 whole red onions, chopped; 2 whole bell peppers, chopped; 4 whole carrots, chopped; 4 ribs celery, chopped; 1 teaspoon salt; 8 cloves garlic, minced; ⅕ cups chili powder; 1 ½ tablespoons ground cumin; 1 tablespoons paprika; 2 teaspoons dried oregano; 2 cans tomatoes, diced (56-oz cans); 3 cups kidney beans, cooked; 3 cups black beans, cooked; 4 cups vegetable broth or water; 2 teaspoons red wine vinegar

Prep Time: 60 minutes

Yield: 10

Ingredients

2 tablespoons olive oil
2 whole red onions, chopped
2 whole bell peppers, chopped
4 whole carrots, chopped
4 ribs celery, chopped
1 teaspoon salt
8 cloves garlic, minced
⅕ cups chili powder
1 ½ tablespoons ground cumin
1 tablespoons paprika
2 teaspoons dried oregano
2 cans tomatoes, diced (56-oz cans)
3 cups kidney beans, cooked
3 cups black beans, cooked
4 cups vegetable broth or water
2 teaspoons red wine vinegar

Instructions

Heat olive oil in a large pot over medium heat.
Add onions, peppers, carrots, celery, and salt. Saute until onion is soft & translucent (~10 mins).
Add garlic and spices. Stir constantly to cook for ~1 min.
Add tomatoes w/ juices, beans, and vegetable broth/water. Stir to combine, and let chili come to a simmer.
Reduce heat & let cook for 30-45 mins.
Remove from heat & stir in red wine vinegar.

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