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Vegetarian Chili

A Steaming Bowl of Vegetarian Chili
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This hearty vegetarian chili is packed with flavor and plant-based protein. It’s an easy and comforting meal perfect for a chilly evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic, red bell pepper, green bell pepper, and jalapeño (if using) and cook for another 5 minutes, until slightly tender.
  3. Stir in kidney beans, black beans, corn, crushed tomatoes, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
  5. Season with salt and pepper to taste.
  6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, avocado, and cilantro.

Notes

For a richer flavor, add a tablespoon of unsweetened cocoa powder to the chili during the last 15 minutes of simmering. This will deepen the flavor and add a subtle complexity.

Find it online: https://cubaqueen.com/vegetarian-chili/