Description
Warm your soul with this quick and flavorful vegetarian chili, brimming with fresh vegetables and hearty beans. Ideal for cozy dinners or gatherings, it’s sure to please everyone!
Ingredients
Scale
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup bell peppers, chopped (mix of colors)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 3 cups low-sodium vegetable broth
- Fresh cilantro for garnish (optional)
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté diced onions until translucent. Add garlic and cook until fragrant.
- Toss in the chopped bell peppers and any additional veggies you prefer. Sauté until softened.
- Stir in chili powder and cumin; cook for another minute to enhance the flavors.
- Add the diced tomatoes (with juice), kidney beans, black beans, and vegetable broth. Mix well.
- Bring to a gentle boil, then reduce heat to low and let simmer uncovered for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving hot.
Notes
- Feel free to customize with corn or jalapeños for added sweetness or heat.
- Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg