For those who prefer a meatless option, this vegetarian chili con carne recipe is packed with flavor and protein-rich ingredients. Using a food processor makes it easy to chop the vegetables and create a hearty texture. Ingredients: - 1 can (15 ounces) black beans, drained and rinsed - 1 can (15 ounces) kidney beans, drained and rinsed - 1 can (14.5 ounces) diced tomatoes - 1 onion, diced - 2 cloves of garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 jalapeno pepper, seeded and minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste Instructions: 1. In a food processor, pulse the black beans and kidney beans until roughly chopped. Set aside. 2. In the same food processor, pulse the diced tomatoes, onion, garlic, red bell pepper, green bell pepper, and jalapeno pepper until finely chopped. 3. In a large pot or Dutch oven, heat some olive oil over medium heat. Add the vegetable mixture and cook for 5-7 mi... Leer más
