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Vegetarian Spicy Chili

Looking for a new way to incorporate protein in your diet? Try this hearty, vegetarian-friendly chili from Siri Khalsa, a registered dietitian at Orlando Health.


• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped chipotles in adobo
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 (14.5-ounce) cans no-salt-added diced tomatoes
• 3 cups water
• 2 (14.5-ounce) cans no-salt-added diced tomatoes
• 2 (14.5-ounce) cans red kidney beans, drained and rinsed
• 1 (14.5-ounce) can black beans, drained and rinsed



1. Heat oil in a large pot over medium heat.
2. Add onion, carrot, celery, bell peppers and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes.
3. Add chipotle chiles, oregano, chili powder, cumin and salt, and stir to blend.
4. Add tomatoes with juices and 3 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes.
5. Add beans and simmer 30 minutes more to warm through.
6. Ladle chili into bowls and serve.




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