Description
This vegetarian chili recipe is a comforting and flavorful classic that’s easy to make and ready in just 30 minutes. Packed with a variety of beans, fresh vegetables, and a blend of bold spices, it’s a satisfying meatless meal that the whole family will love.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) black beans, drained and rinsed
– 2 cans (15 oz each) kidney beans, drained and rinsed
– 1 can (28 oz) diced tomatoes
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– Chopped cilantro, shredded cheese, and diced avocado for serving (optional)
Instructions
1. – Heat the olive oil in a large pot or Dutch oven over medium heat.
2. – Add the diced onion and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. – Add the minced garlic and cook for an additional minute, until fragrant.
4. – Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
5. – Bring the mixture to a simmer, then reduce the heat to low and let the chili cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
6. – Serve the vegetarian chili hot, topped with chopped cilantro, shredded cheese, and diced avocado, if desired. Enjoy with cornbread or tortilla chips on the side.
Notes
For a creamier texture, you can mash or puree a portion of the beans before adding them to the chili. Adjust the spice level by adding more or less cayenne pepper to suit your preferences. This chili recipe also freezes well, so you can make a double batch and save some for later.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American