Description
Enjoy a hearty bowl of Vegetarian Chili, packed with vibrant vegetables and spices—perfect for warming your soul on chilly evenings.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh bell peppers (red, yellow, or green), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 cup sweet corn (frozen or canned)
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- Stir in minced garlic and diced bell peppers; cook for about three minutes until softened.
- Add chili powder and cumin; mix in the fire-roasted diced tomatoes with their juices.
- Incorporate black beans, kidney beans, corn, and vegetable broth; stir well to combine.
- Bring to a gentle boil, reduce heat to low, cover, and let simmer for at least 30 minutes.
- Taste and adjust seasoning as needed; add more broth if too thick. Garnish with cilantro before serving.
Notes
- For added flavor, consider adding a squeeze of lime juice just before serving.
- You can substitute black beans for pinto beans or add zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg