Fire Roasted Veggie Chili
A smoky one pot chili with peppers, celery, corn, and two beans in a fire roasted tomato base.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 15 oz fire roasted diced tomatoes
- 2 tbsp tomato paste
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 2 cup low sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon optional
- 1 tbsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Soften the vegetables. Cook the onion, pepper, and celery in the oil over medium heat for 5 to 6 minutes, until soft.
- Toast the spices. Add the garlic, chili powder, cumin, paprika, and cinnamon for 1 minute, then stir in the tomato paste for 1 to 2 minutes, until it darkens.
- Add the cans. Stir in the tomatoes, both beans, corn, broth, maple syrup, salt, and pepper.
- Simmer. Simmer on low for 25 to 30 minutes, until the chili is thick and the vegetables are tender.
- Serve. Taste for salt and spice, then ladle into bowls with your favorite toppings.
Notes
Substitutions: Use regular diced tomatoes in place of fire roasted, and pinto or cannellini beans in place of either can.
Tips: Mash a half cup of beans to thicken the chili. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.