Vegetarian Chili
Warm and satisfying, this vegetarian chili is a delightful blend of hearty beans, fresh vegetables, and robust spices. Perfect for chilly nights or gatherings, it’s not just a meal; it’s a comforting hug in a bowl. This easy-to-make dish allows for customization based on your preferences, making it a favorite for both vegetarians and meat-lovers alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any colors), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 3 cups low-sodium vegetable broth
- Salt & pepper to taste
- Fresh cilantro (optional), for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the diced bell peppers and continue cooking for another 5 minutes until softened.
- Sprinkle in the chili powder and cumin, stirring to coat the vegetables. Allow them to cook for an additional minute.
- Pour in the diced tomatoes with their juices and add the black and kidney beans. Mix well.
- Add vegetable broth and season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low, cover partially, and let simmer for about 30 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 6g
- Sodium: 325mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg