Did you know that the raising of livestock is responsible for about 14.5% of total greenhouse gas emissions, limiting our consumption of meat is a way of reducing climate change. In order to help reduce our carbon footprint, the Kirk is sharing some of our favorite vegetarian recipes to help you go meatless even just one day a week to help combat global warming!
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 tbsp. tomato paste
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 1 (15.5-oz.) can black beans, drained and rinsed
- 1 (15.5-oz.) can kidney beans, drained and rinsed
- 1 (28-oz.) can fire roasted tomatoes
- 3 c. vegetable broth
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 2 tsp. oregano
- kosher salt
- Freshly ground black pepper
- Shredded cheddar, for serving
- Sour cream, for serving
- Cilantro, for serving
- In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
- Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
- Bring to a boil then reduce heat and let simmer, 30 minutes.
- Serve with cheese, sour cream, and cilantro.