Vegetarian Chili

This recipe, from customer Bridget L. of Norwalk, won second place in out 2019 Iowa State Fair Vegetarian Chili Contest!


1/4 Cup Chili Powder, Medium
3 Tbsp Cumin, Ground
1 Tbsp Onion, Granulated
1 Tbsp Garlic, Granulated
1 Tbsp Paprika, Premium Grade
1 tsp Chipotle Brown Powder
1/2 tsp Cayenne, Powder
6 carrots, cut into strips
32 oz beef broth  (or vegetable broth, if being strictly vegan)
2 tsp Italian Seasoning
1  28oz can tomato sauce
1  28oz can diced tomatoes
1  8oz can tomato paste
2 cans pinto beans, drained
2 cans black beans, drained
1 medium onion, diced
1 green bell pepper, chopped



Mix dry spices together and set aside.

On a parchment-lined cookie sheet, arrange carrots in a single layer and roast at 400°F for 12 minutes.  Cut into small pieces and transfer to a large stock pot.

Add broth, Italian seasoning, and canned items to the stock pot. Bring mixture to a simmer over medium heat.

Meanwhile, in a large skillet, heat oil and cook onion and green pepper until the onion appears translucent. Add spice mixture, to taste, to the onions, and cook an additional 3 minutes.

Add onion / pepper mixture to the stock pot and cook over medium heat for 4 hours.