Vegetarian Chili with Black Beans and Peppers Sweet

Name: Vegetarian Chili with Black Beans and Peppers Sweet and Hot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion); 1 large celery rib, trimmed and coarsely chopped; 1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw); 2 large garlic cloves, finely minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano, crumbled; 3 cups cooked or canned black beans, drained; 2 (10-ounce) cans diced tomatoes with green chilies, with their liquid; 2 tablespoons frozen orange juice concentrate; 1 tablespoon fresh lemon juice; 1/2 teaspoon hot red pepper sauce; 4 cups Al Dente Make Ahead Rice, reheat, see above recipe; 1/4 cup coarsely chopped fresh cilantro

Servings: persons

2 tablespoons extra virgin olive oil
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 large celery rib, trimmed and coarsely chopped
1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 large garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
3 cups cooked or canned black beans, drained
2 (10-ounce) cans diced tomatoes with green chilies, with their liquid
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
4 cups Al Dente Make Ahead Rice, reheat, see above recipe
1/4 cup coarsely chopped fresh cilantro

1
Heat oil in medium-size Dutch oven over moderate heat for 1 minute.
2
Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
3
Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce.
4
Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
5
Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes.
6
Taste for salt and adjust as needed.
7
Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

1039

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion), 1 large celery rib, trimmed and coarsely chopped, 1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw), and more.

Yes, Vegetarian Chili with Black Beans and Peppers Sweet and Hot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Chili with Black Beans and Peppers Sweet and Hot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions