Description
Vegetarian chili is a hearty and flavorful dish that combines fresh vegetables, protein-packed beans, and aromatic spices. This easy-to-make recipe is perfect for cozy nights in or gatherings with friends, providing a comforting meal that everyone will love. With its vibrant colors and rich flavors, this vegetarian chili is sure to become a favorite in your household.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
Instructions
- In a large pot over medium heat, sauté the onions and bell peppers in olive oil for about 5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in chili powder and cumin, mixing well to coat the vegetables.
- Add diced tomatoes, black beans, kidney beans, and vegetable broth; stir to combine.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20 minutes.
- Taste and adjust seasoning if necessary before serving hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg