When the days are shorter, and the temperatures are lower, it is time for chili. I call it the “dump chili” because the beans are literally “dumped” into the pot. Feel free to use and to change to any beans that you like.
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“Dump” Vegetarian ChiliPrint Pin Rate
- 1-2 tablespoons (15-30 ml) olive oil
- 5-6 garlic cloves chopped or crushed
- 1 large onion chopped
- 3 carrots peeled and chopped
- 2 zucchinis chopped
- *Optional* 1-2 jalapeños seeded (or not seeded for a spicy chili)
- 1 teaspoon paprika
- 1 teaspoon sugar
- salt and pepper to taste
- 4 cups 33 oz /1 liter vegetable broth homemade or bought
- 1 can 8-12 oz tomato sauce plain
- 2 cans 14 oz each diced tomatoes
- 1-2 cans black beans
- 1-2 cans lima beans
- 1 can chili beans
- 1 can kidney beans
- *optional* 1 can of corn
- In a large pot, heat the oil over medium heat. Add the garlic, onion, carrots, zucchinis, and jalapeños (optional), then cook for about 5-7 minutes, stirring occasionally, until starting to soften.
- Add the paprika, sugar, salt, and pepper. Stir and cook for a few more minutes.
- Pour in the broth, tomato sauce, and diced tomatoes. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- Open and strain all the bean cans.
- Add the beans, stir, then cover and simmer for 30 more minutes.
- Taste and adjust seasonings *optional* stir in a can of corn.
- Serve warm with a side of rice or corn tortillas.