Vegetarian Chili

A blend of vegetables and beans come together in a smoky and savory chili perfect for any chili day. Top with sour cream and cheddar cheese, corn bread, sliced avocado or corn chips.

Prep time
30 minutes
Cook Time
25 minutes

2 tablespoons canola oil (or vegetable oil)
3 large carrots, sliced
1 yellow onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
28 ounce can diced tomatoes
2 cups chicken or vegetable broth
1 cup Miller Lite
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained


Step 1
In a large pot, heat oil over medium heat. Add carrots, onion, bell pepper, and garlic. Sauté for 5 to 10 minutes until onions have softened and are translucent. 

Step 2
Add tomatoes, broth, Miller Lite, chili powder, paprika, cumin, and oregano. Bring to a boil over high heat then reduce heat to medium-low and simmer for 15 minutes. Add beans and continue to simmer for another 5 to 10 minutes until reduced and thickened. Serve.

Notes: Serve with cornbread, chips, sour cream, or cheddar cheese.