Description
Warm your soul with this easy vegetarian chili, packed with colorful beans and fresh veggies. Perfect for chilly nights or casual gatherings!
Ingredients
Scale
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 1 cup bell peppers, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 4 cups low-sodium vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 2 tbsp chili powder
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic, cumin powder, and smoked paprika; cook until fragrant (about one minute).
- Add diced bell peppers; cook until slightly softened (around 5 minutes).
- Pour in kidney beans, black beans, diced tomatoes with juice, vegetable broth, corn kernels, and chili powder; stir to combine.
- Bring to a gentle simmer and cook for about 30 minutes to meld flavors.
- Taste and adjust seasoning as needed; serve warm.
Notes
- Customize with your favorite vegetables or spices for a personal twist.
- Rinse canned beans to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg