Description
A comforting and flavorful meat-free dish, vegetarian chili is packed with hearty beans, colorful vegetables, and a rich blend of spices, perfect for warming up on a chilly day.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 jalapeño, diced for extra heat
For Garnishing:
- Fresh cilantro, chopped
- Sliced avocado
- Shredded cheese or plant-based cheese
- Sour cream or vegan alternative
- Tortilla chips or cornbread
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cook for about 5 minutes until softened.
- Combine Ingredients: Stir in the black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Add the chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasonings if needed. For a thicker chili, continue to simmer until desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
Nutrition
- Serving Size: 4
- Calories: 350 per serving
Keywords: meatless chili, veggie chili, vegan chili recipe, bean chili, plant-based chili, easy vegetarian chili