PCC Vegetarian Chili | PCC Natural Markets

PCC Vegetarian Chili

Yield: About 10 cups

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



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.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: black beans, kidney beans, tomatoes, vegetables


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