Vegetarian Chili
Vegetarian chili is a heartwarming dish that’s perfect for chilly days, packed with protein-rich beans and colorful vegetables. This delightful recipe bursts with flavor, making it a must-have for gatherings or cozy nights in. With its rich aroma and satisfying taste, each bowl promises comfort and nourishment that will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- 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 cup bell peppers, diced (mixed colors)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
- Stir in minced garlic and diced bell peppers; cook for about 5 minutes until softened.
- Add cumin and chili powder; toast for 1 minute before mixing in diced tomatoes.
- Pour in the black beans, kidney beans, and vegetable broth; stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes.
- Taste and adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg