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Spicy Veggie Chili


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  • 2 T olive oil
  • 1 red onion, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 2 cans (15 oz each) Mexican style diced tomatoes
  • 1 T chili powder
  • Salt and pepper to taste
  • 2 cans (15 oz each) black beans, divided


Servings 4


Step 1

Heat oil in large soup pot over med-high heat. Add onion, carrot, bell pepper and jalapeno. Cook 4 mins or until beginning to soften. Add tomatoes (with their juices). Stir in chili powder and salt and pepper to taste. Gently stir in beans. Bring to a boil, reduce heat to low and simmer 30 mins, stirring occasionally.


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