PCC Vegetarian Chili

PCC Vegetarian Chili

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  • 1 tablespoon olive oil
  • 3 ribs celery, chopped
  • 2 cups diced carrots (dice to size of kidney beans)
  • 2 cups chopped yellow onions
  • 1/4 red bell pepper, diced
  • 1/4 green bell pepper, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 24 ounces diced tomatoes
  • 3 cups canned black beans, rinsed and drained
  • 3 cups canned kidney beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


Heat a large soup pot over medium heat. Add oil, celery, carrots, onions, peppers, garlic, chili powder and salt. Sauté until veggies are soft, 8 to 12 minutes.

Stir in tomatoes and beans. Cook 30 minutes to fully combine chili, adding water if necessary, but remember this is chili, not a soup, so it should be fairly thick. Finish with cilantro.