Vegetarian Chili
This hearty vegetarian chili is packed with beans, vegetables, and spices for a delicious and satisfying meal.
Ingredients - Serves 6
- Cilantro - 1/4 cup, chopped (for garnish)
- Salt and pepper - To taste
- Vegetable broth - 2 cups
- Corn - 1 cup, frozen or canned
- Black beans - 1 can (15 ounces), drained and rinsed
- Kidney beans - 2 cans (15 ounces each), drained and rinsed
- Crushed tomatoes - 1 can (28 ounces)
- Cayenne pepper - 1/2 teaspoon
- Paprika - 1 tablespoon
- Cumin - 1 tablespoon
- Chili powder - 2 tablespoons
- Garlic - 3 cloves, minced
- Carrot - 2, diced
- Bell pepper - 1, diced
- Onion - 1, diced
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion, bell pepper, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Add the chili powder, cumin, paprika, and cayenne pepper. Stir to coat the vegetables in the spices.
- Add the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Season with salt and pepper.
- Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve the vegetarian chili hot, garnished with chopped cilantro.
- Enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 5g
- Carbs: 60g
- Protein: 15g
- Sodium: 800mg
- Sugar: 10g
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