Description
This incredibly easy vegetarian chili is a hearty, flavorful, and nutritious dish perfect for a comforting meal. Made with a blend of beans, vegetables, and warming spices, it’s a delicious way to enjoy a meatless dinner that comes together quickly and satisfies your chili cravings.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped
Beans and Tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Spices and Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat, preparing the base for sautéing.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until they become soft and fragrant, about 3-4 minutes.
- Cook bell peppers: Add the chopped bell peppers and sauté for another 5 minutes until they soften slightly.
- Add beans, tomatoes, and spices: Stir in the drained black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper, mixing well to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow flavors to meld.
- Serve: Ladle the hot vegetarian chili into bowls and enjoy immediately.
Notes
- You can customize the heat by adding cayenne pepper or hot sauce if you prefer a spicier chili.
- Serve with toppings like shredded cheese, sour cream, or avocado for added flavor and texture.
- This chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use any type of beans you prefer or have on hand for variation.
