Description
Cozy up with this delicious and comforting Vegetarian Chili Recipe, ready in just 30 minutes! Packed with protein-rich beans, tender vegetables, and aromatic spices, this hearty meatless dish is the perfect solution for busy weeknights or chilly weekend gatherings.
Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 bell peppers, diced
– 2 cans (15 oz each) black beans, rinsed and drained
– 2 cans (15 oz each) kidney beans, rinsed and drained
– 1 can (28 oz) diced tomatoes
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– Toppings (optional): Diced avocado, shredded cheese, sour cream, chopped green onions
Instructions
1. – In a large pot or dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and sauté for 5-7 minutes, until translucent.
3. – Stir in the minced garlic and diced bell peppers. Cook for 2-3 minutes, until fragrant.
4. – Add the rinsed and drained black beans and kidney beans, along with the diced tomatoes.
5. – Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
6. – Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
7. – Serve the vegetarian chili hot, garnished with your desired toppings such as diced avocado, shredded cheese, sour cream, and chopped green onions.
Notes
– For a thicker chili, you can mash or partially blend some of the beans.
– Adjust the amount of cayenne pepper to control the heat level.
– Serve the chili with warm cornbread, tortilla chips, or crusty bread for dipping.
– This recipe can be easily doubled or tripled to feed a crowd.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American