Easy chili recipe

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. This chili will easy chili recipe 3 to 4 days in an airtight container in the fridge.

Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. Add a couple tablespoons of water to loosen it if it’s too thick! Let us know how it went in the comment section below! In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes.

Add garlic and jalapeño and cook until fragrant, 1 minute. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste. Bring to a boil then reduce heat and let simmer, 30 minutes.