Vegetarian Chili
Vegetarian chili is the ultimate comfort food, perfect for chilly nights or cozy gatherings. Packed with a delightful mix of black beans, kidney beans, and vibrant vegetables, each spoonful bursts with flavor. This easy-to-make recipe will warm your soul and impress even the pickiest eaters. Serve it with sour cream or avocado for an extra touch of creaminess that perfectly balances the spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) kidney beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or yellow), diced
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- Optional toppings: sour cream or avocado
Instructions
- Prepare your ingredients by dicing the onion and bell pepper and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté onions and bell peppers for about 5 minutes until softened.
- Stir in minced garlic, chili powder, and cumin; cook for another minute until fragrant.
- Add black beans, kidney beans, diced tomatoes (with juices), and vegetable broth; mix well.
- Bring to a gentle boil then reduce heat to low. Simmer uncovered for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning before serving in bowls. Top with sour cream or avocado if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg