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This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. Add a couple tablespoons of water to loosen it if it’s too thick!
Let us know how it went in the comment section below! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes.