Follow these steps for perfect results
olive oil
onion
chopped
zucchini
chopped
carrot
chopped
celery
chopped
green pepper
chopped
red pepper
chopped
garlic cloves
minced
vegetable stock
chili powder
ground cumin
cayenne
dried oregano
diced tomatoes
canned, undrained
chickpeas
canned, rinsed and drained
black beans
canned, rinsed and drained
kidney beans
canned, rinsed and drained
cannellini beans
canned, rinsed and drained
tomato paste
canned
cheddar cheese
shredded
Heat the olive oil in a large pot over medium heat.
Add chopped onions, carrots, celery, green and red peppers, and minced garlic to the pot.
Cook the vegetables for 10 to 12 minutes, or until they are softened but not browned.
Add dried oregano, ground cumin, chili powder, and salt to the pot. Stir to blend the spices with the vegetables.
Add diced tomatoes (undrained) and 4 cups of vegetable stock or water to the pot.
Gently simmer the chili over low heat, uncovered, for 45 minutes, allowing the flavors to meld.
Add chickpeas (garbanzo beans), black beans, kidney beans, and cannellini beans (or other white beans) to the chili.
Simmer for an additional 30 minutes to heat the beans through and further develop the flavors.
Garnish individual bowls with shredded cheddar cheese, green onions, or sour cream, if desired, before serving.
Expert advice for the best results
For a richer flavor, add a tablespoon of cocoa powder.
Adjust the amount of cayenne pepper to control the spiciness.
Serve with a dollop of sour cream or Greek yogurt.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl garnished with desired toppings.
Serve with cornbread or tortilla chips.
Top with avocado, cilantro, or a squeeze of lime.
Complements the spicy and savory flavors
Fruity and earthy notes pair well with chili
Discover the story behind this recipe
A popular comfort food, often served at gatherings and events.
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