Vegetarian Chili
Warm up with this hearty vegetarian chili, packed with vibrant vegetables and spices. It’s the perfect comfort food for chilly evenings or meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 3 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Gather your ingredients and measure them out for efficiency.
- In a large pot, heat olive oil over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- Add minced garlic, chili powder, and cumin; stir for about 1 minute until aromatic.
- Stir in black beans, kidney beans, diced tomatoes (with juice), and vegetable broth until well combined.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-30 minutes to meld flavors.
- Taste and adjust seasoning as desired. Serve warm with optional cilantro on top.
Notes
- For added protein and texture, incorporate a cup of cooked quinoa or lentils.
- Experiment by adding corn or zucchini for extra flavor and color.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://svetb.com/delicious-vegetarian-chili-recipe/