Description
Vegetarian Chili is a hearty, comforting dish perfect for chilly evenings or cozy gatherings. This flavorful recipe combines protein-rich beans, vibrant vegetables, and aromatic spices to create a bowl of warmth that will have everyone coming back for more. Easy to prepare and fully customizable, it’s an ideal choice for game day or a satisfying family dinner.
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) diced tomatoes
- 1 cup bell peppers, chopped (mix of red, green, yellow)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 3 cups low-sodium vegetable broth
Instructions
- In a large pot over medium heat, add a splash of olive oil. Sauté the diced onion and bell peppers for about five minutes until soft.
- Stir in minced garlic; cook for an additional minute until fragrant.
- Add chili powder and cumin; stir for two minutes to enhance flavors.
- Mix in black beans, kidney beans, diced tomatoes with juice, and vegetable broth. Stir well.
- Increase heat to bring the mixture to a simmer. Reduce to low heat and cover; let it simmer for at least twenty minutes.
- Taste and adjust seasoning if needed. Serve hot topped with fresh cilantro or avocado slices.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Customize your chili by adding corn or zucchini for extra texture.- For added heat, include jalapeños or cayenne pepper.- Leftover chili can be stored in an airtight container in the fridge for up to five days.