Description
A comforting vegetarian chili packed with flavor, perfect for chilly evenings and gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, or shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
- Add the diced carrots and cook for an additional 5 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juices, and add the black beans and kidney beans.
- Stir in the vegetable broth and add chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let cook for about 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot in bowls with your choice of toppings.
Notes
For deeper flavors, let the chili sit in the refrigerator overnight before serving. Can be customized with various toppings and ingredient substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg