Name: Vegetarian Chili Con Queso
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 jalapeños, seeded and finely chopped; 2 (15 oz) cans black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can fire-roasted diced tomatoes; 1 (8 oz) can tomato sauce; 1 cup vegetable broth; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 2 cups shredded Monterey Jack cheese for topping

Instructions

Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion and both bell peppers. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and jalapeños, cooking for another 2 minutes until fragrant.
Add beans and seasonings

Add the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, and vegetable broth to the pot. Stir in the chili powder, cumin, and oregano. Mix well to combine all ingredients thoroughly.
Simmer the chili

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally. The chili should thicken and the flavors should meld together. If it becomes too thick, add a little more vegetable broth.
Prepare the queso topping

In the last 5 minutes of cooking, sprinkle the shredded Monterey Jack cheese over the top of the chili. Cover the pot again to allow the cheese to melt completely, creating a creamy, gooey layer on top.
Serve and garnish

Ladle the chili con queso into bowls while hot. Optional garnishes include fresh cilantro, diced avocado, sliced green onions, sour cream, or additional shredded cheese. Serve with tortilla chips or warm cornbread on the side.

Vegetarian Chili Con Queso

Ingredients

Instructions

Nutritional Information