Description
Delight in a warm, hearty vegetarian chili, rich with colorful veggies and spices. Perfect for cozy gatherings or a comforting night in.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup diced bell peppers (mix of red and green)
- 1 (14.5 oz) can diced tomatoes with juices
- 1 medium sweet yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 cup corn (optional, frozen works great)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add minced garlic, chili powder, and cumin; stir until aromatic.
- Mix in diced bell peppers and both types of beans; stir well.
- Pour in the diced tomatoes with their juices and vegetable broth. Bring to a gentle boil.
- Reduce heat to low and simmer covered for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
Notes
- For added depth, consider incorporating smoked paprika or your favorite herbs.
- Feel free to substitute black beans for lentils or add zucchini for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg