Vegetarian Chili
A hearty and satisfying dish that warms your soul, this Vegetarian Chili is brimming with colorful veggies and robust flavors, making it the perfect comfort food.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Incorporate chopped bell peppers into the pot. Cook for about five minutes until they begin to soften.
- Sprinkle chili powder and cumin over the vegetables. Stir well to coat and allow spices to toast for about two minutes.
- Pour in the canned diced tomatoes (with juice), black beans, kidney beans, and vegetable broth. Mix thoroughly.
- Bring the mixture to a boil over high heat. Reduce to low heat, cover, and let simmer for at least twenty minutes to meld flavors together.
- Ladle generous portions into bowls. Optional toppings include avocado slices or cilantro. Serve with crusty bread or tortilla chips for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Feel free to customize by adding corn or zucchini. - For extra spice, consider adding jalapeños or hot sauce. - Top with shredded cheese if desired.