Ingredients for Vegetarian Chile
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- Pearl Barley
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon ground cumin
- Cayenne Pepper
- salt to taste
- Water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 cup vegetable broth
- pepper to taste
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How to Make Vegetarian Chile
- **Oven Method:** Preheat oven to 300°F (150°C).
- In a deep, oven-safe pot or Dutch oven, sauté 1 large onion, chopped, and 4 cloves garlic, minced, in 2 tablespoons olive oil over medium-low heat until softened (about 5 minutes).
- Add the remaining ingredients (except for the cornbread and salad): 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can pinto beans, rinsed and drained, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon oregano, salt and pepper to taste, and 1 cup vegetable broth. Bring to a gentle boil.
- Cover the pot and transfer to the preheated oven. Simmer for 4 hours, stirring occasionally. Add more vegetable broth if needed to maintain desired consistency.
- **Crockpot Method:** In a large saucepan, sauté 1 large onion, chopped, and 4 cloves garlic, minced, in 2 tablespoons olive oil over medium-low heat until softened (about 5 minutes).
- Transfer the sautéed onions and garlic to your slow cooker. Add the remaining ingredients (except for the cornbread and salad): 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can pinto beans, rinsed and drained, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon oregano, salt and pepper to taste, and 1 cup vegetable broth.
- Cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally. Adjust salt and other seasonings to taste before serving.
- Serve hot, garnished with your favorite toppings (sour cream, avocado, cilantro, jalapeños) along with a side of cornbread and a green salad.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
25g
Fat
2g
Carbs
15g
