Vegetarian Chili
Warm up with this hearty vegetarian chili, bursting with vibrant colors and rich flavors. Perfect for cozy nights or casual gatherings, this dish is not only comforting but also incredibly easy to prepare. With a medley of fresh vegetables and spices, it promises a flavor explosion that will satisfy everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 bell peppers, diced (any color)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and diced bell peppers; cook until softened (3–4 minutes).
- Stir in black beans, kidney beans, and fire-roasted tomatoes along with their juices.
- Season with cumin, chili powder, salt, and pepper. Bring to a simmer.
- Let chili bubble on low heat for 15–20 minutes until thickened.
- Taste and adjust seasonings as needed before serving hot.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg