Vegetarian Chili
This vegetarian chili is a delightful bowl of comfort, brimming with hearty beans, vibrant bell peppers, and aromatic spices simmered in a rich tomato broth. Perfect for cozy evenings or lively gatherings, this dish offers a medley of textures and flavors that will leave everyone asking for seconds. Not only is it easy to prepare, but it’s also versatile enough to satisfy both vegetarians and meat lovers alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) whole peeled tomatoes
- 1 medium onion, diced
- 2 bell peppers (red and yellow), diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic and sauté for an additional minute.
- Stir in the diced bell peppers, cumin, paprika, and chili powder; cook for another 3 minutes.
- Add the canned tomatoes (crushed by hand), black beans, and vegetable broth. Stir to combine.
- Bring to a boil then reduce heat to low. Let simmer uncovered for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning as desired before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg