Ultimate Vegan Chili

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Makes 6 servings

INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, diced
6 red Bellafina peppers, shredded with a grater or minced (about 1 cup)
2 to 4 carrots, shredded with a grater (about 1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ginger powder
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon pepper
2 (14 ounces each) cans diced tomatoes
1 (14 ounce) can pinto beans
2 (14 ounces each) cans black beans
2 cups vegetable stock
Optional – avocado and cilantro for garnish

INSTRUCTIONS
Heat olive oil in large stockpot over medium high heat.

Add onions, bell peppers, and carrots to the pot and sauté for 4 to 5 minutes.

Then add the spices from chili powder to pepper to the pot and stir, constantly, for one minute.

Add the tomatoes, pinto beans, black beans, and vegetable stock to the pot and turn up the heat and bring to a boil.

Reduce to a simmer and cover. Simmer for 20 to 25 minutes, stirring occasionally.

Garnish before serving with optional items or save in the refrigerator for up to 3 days.

Slightly adapted from shinyhappybright.com