Vegetarian Chili
Hearty and flavorful vegetarian chili with beans, vegetables, and spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
320Calories
15gProtein
55gCarbs
5gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2
Add minced garlic, diced bell pepper, carrot, and zucchini. Cook for another 5 minutes, stirring occasionally.
3
Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4
Add chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
5
Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
6
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Chef's Tips
- Bean Variations: You can use any combination of beans like pinto, chickpeas, or white beans.
- Spice Level: Adjust the amount of cayenne pepper to control the heat level.
- Toppings: Serve with avocado slices, shredded cheese, sour cream, or lime wedges for extra flavor.
- Make Ahead: Chili tastes even better the next day as the flavors develop further.
- Freezing: This chili freezes well. Store in airtight containers for up to 3 months.
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