Vegetarian Chilli


This chilli has a ton of ingredients, but also a ton of flavor!

Vegetarian Chilli


2 Tbl olive oil

1 onion, chopped

4 cloves garlic, minced

1 jalapeno pepper, minced

1 green pepper, chopped

1 orange, yellow or red pepper, chopped

3 carrots, chopped

3 small or 2 large zucchini, chopped

3 Tbl chilli powder (I used 2 regular chilli powder and 1 ancho chilli powder)

1-1/2 tsp cumin

1 Tbl oregano

2 cups veggie broth

2 bay leaves

6- 15 oz. cans (or equivalent amount of fresh prepared) beans (1 white, 2 pinto, 2 black, 1 garbanzo – (or any other combo))

1 30oz. can fire roasted crushed tomatoes

1 30oz. can crushed or diced tomatoes

1 cup red wine

1 cup corn tortilla chips, crushed

kosher salt


Heat oil in soup pot. Add onion, garlic, jalapeno, peppers and carrots. Add pinch of Salt. Let soften 3-5 minutes. Add zucchini. Let soften 2-3 minutes more. Add chilli powder, cumin and oregano and pinch salt. Let cook another 3-5 minutes.

Add beans, broth, bay leaves and tomatoes. Simmer covered for 30-45 minutes on low adjusting spices periodically to your preference.

Add wine and crushed tortilla chips. Simmer another 30-45 minutes, covered.


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