Description
Dive into a bowl of our hearty vegetarian chili, where simmering spices and fresh vegetables create a comforting dish perfect for chilly nights or gatherings. Packed with protein-rich beans and vibrant veggies, this easy-to-make recipe bursts with flavor and can be customized to suit your taste. Whether served over rice, in tacos, or alongside cornbread, it’s sure to become a family favorite.
Ingredients
Scale
- 1 can black beans (15 oz), rinsed
- 1 can kidney beans (15 oz), rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans crushed tomatoes (28 oz total)
- 2 cups low-sodium vegetable broth
- 2 tbsp chili powder (adjust for spice)
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep the Vegetables: Dice the onions and bell peppers; mince the garlic.
- Sauté Base Flavors: Heat olive oil in a large pot over medium heat. Add onions and bell peppers; cook until soft (about 5 minutes).
- Add Garlic and Spices: Stir in minced garlic, chili powder, and cumin; cook until fragrant (about 1 minute).
- Combine Ingredients: Add crushed tomatoes, vegetable broth, and rinsed beans; stir well.
- Simmer to Perfection: Bring to a gentle boil; reduce heat and simmer uncovered for at least 30 minutes.
- Taste and Adjust Seasoning: Check flavors; add salt, pepper, or additional spices if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg